Jamaican Curry Chicken

Step 1

Season the chicken thighs with 2 tablespoons of the curry powder, tossing to coat evenly, and let sit for 15 minutes.

Step 2

Heat oil in a large pot over medium-high heat and brown the chicken thighs on both sides, about 6-8 minutes total; remove and set aside.

Step 3

In the same pot, add the chopped onion and cook until softened, about 5 minutes.

Step 4

Stir in the minced garlic and remaining curry powder and cook for 1 minute until fragrant.

Step 5

Return the chicken to the pot along with the potatoes, coconut milk, and thyme sprigs.

Step 6

Bring to a simmer, then cover and cook over low heat for 30-35 minutes, until the chicken reaches 165°F with no pink remaining and the potatoes are tender.

Step 7

Remove the thyme sprigs, taste and adjust seasoning, then serve hot over rice.