Spicy Jamaican Curry Chicken

1. Season the chicken: In a bowl, toss chicken with curry powder, salt, and black pepper until evenly coated.
2. Brown: Heat oil in a large pot over medium heat. Add chicken in batches; brown 3–4 minutes per side. Remove to a plate.
3. Sauté aromatics: In the same pot, add onion, garlic, and ginger. Cook 2–3 minutes until onion turns translucent, scraping up browned bits.
4. Simmer: Return chicken to the pot. Add water, potatoes, thyme, and scotch bonnet (if using). Bring to a boil, then reduce to a gentle simmer. Cover and cook 30 minutes, until chicken is tender and potatoes are cooked through.
5. Finish: Stir in bell pepper and coconut milk. Simmer uncovered 8–10 minutes to slightly thicken and meld flavors.
6. Taste & serve: Adjust salt/pepper and heat level as desired. Serve hot with rice or roti.

Notes / Swaps

Heat control: Use fewer scotch bonnet slices for mild; substitute with a small piece of habanero or omit entirely.

Consistency: For a thicker curry, mash a few potato cubes in the pot during the final simmer.

Make-ahead: Flavor deepens by day 2.

Storage: Cool, then refrigerate up to 3 days or freeze up to 2 months. Reheat gently; add a splash of water if needed.