Jamaican-style curry chicken with potatoes by Millie Peartree
Uncooked chicken drumstick(s) with skin and bone
1¼ pound(s), 4 (5-oz) drumsticks
2 tsp, divided
1 tsp, freshly ground, divided
2 Tbsp, divided
1 large, sliced
2 clove(s), minced
2 Tbsp, Jamaican hot-variety suggested
Uncooked Yukon gold potato(es)
2 medium, washed and quartered
Ready-to-eat chicken broth
8 cup(s), or homemade stock
1 pepper(s), pierced once or twice with a knife
- Place chicken in a large mixing bowl. Season with garlic powder, 1 tsp salt, and ½ tsp pepper.
- Heat a Dutch oven or deep, heavy-bottomed pot over medium-high. Drizzle in 1 tbsp oil. Add onion, and cook, stirring, until translucent but not browned. Season onions with remaining 1 tsp salt and ½ tsp pepper. Using a rubber spatula or wooden spoon, stir to combine. Cook for 3 to 4 minutes until soft and fragrant. Add garlic to pot, and cook, stirring, 30 seconds. Remove onions from pot and set aside.
- Add remaining 1 tbsp oil to pot. Add chicken and sear, flipping once, about 4 minutes per side. Season chicken with curry powder. Continue to cook until fragrant, about 2 minutes.
- Add reserved onion and potatoes to pot, and stir to evenly coat chicken and potatoes in spices.
- Add broth, Scotch bonnet pepper, thyme, and bay leaf to pot and bring to a simmer over low heat. Cover pot, and cook until chicken is tender and falling off the bone, about 30 minutes. Remove Scotch bonnet pepper. Adjust curry, salt, and pepper, if needed.
- In a small mixing bowl, stir together cornstarch and cold water to form a slurry. Stir slurry into pan and let simmer, 3 to 5 minutes to thicken sauce. Remove and discard thyme stems and bay leaf.
- Serving size: 1 drumstick, 2 potato quarters, and 1 cup curry sauce