2 lbs chicken (bone-in, cut into pieces) 2 tbsp Jamaican curry powder (preferably hot) 1 tsp turmeric; 2 cloves garlic, ...

As always, I have some ingredient notes for you: Boneless Skinless Chicken Thighs and/or Breasts. Personally, we like to use boneless skinless chicken breasts when making this Jamaican curry ...

Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes ...

Ingredients. 4 bone-in, skin-on chicken thighs; 2 tbsp vegetable oil, divided; 2 tsp salt; 2 tsp cracked black pepper; 1 tbsp all-purpose seasoning; 4 sprigs fresh thyme, leaves picked, divided ...

Explore Jamaican food from chefs like 2019 F&W Best New Chef Kwame Onwuachi, 2017 F&W Best New Chef Nina Compton, chef Briana Riddock of Atlanta, cookbook author Brigid Ransome Washington, and ...

Diana Chistruga. Stir yogurt into skillet, then stir in pureed tomato and cilantro. Simmer curry over moderately low heat, turning chicken pieces occasionally, until cooked through, about 50 ...

"My mom is very big into the Jamaican culture," he explained. "Because of that, we'd always jerk chicken, curry goat, oxtail, rice, and peas. It's very spicy.