In a large bowl, combine the chicken with curry powder, allspice, thyme, garlic powder, onion powder, ginger, cumin, black pepper, and scotch bonnet pepper (if using). Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator).
2 lbs boneless, skinless chicken thighs, 2 tbsp curry powder, 1 tsp allspice, 1/2 tsp ground thyme, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp ground ginger, 1/4 tsp ground cumin, 1/4 tsp black pepper, 1 scotch bonnet pepper
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and sear on all sides until lightly browned. This step is important for developing flavor. Remove the chicken and set aside.
2 tbsp vegetable oil, 2 lbs boneless, skinless chicken thighs
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the chopped scallions.
1 medium onion, 2 cloves garlic, 1 inch ginger, 2 scallions
Pour in the chicken broth and soy sauce. Stir in the brown sugar. Bring the mixture to a simmer.
1 cup chicken broth, 1 tbsp soy sauce, 1 tbsp brown sugar
Gradually add the cornstarch slurry to the simmering sauce, stirring constantly, until the sauce thickens slightly.
1 tbsp cornstarch
Return the seared chicken to the pot. Stir to coat the chicken with the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
2 lbs boneless, skinless chicken thighs
Serve hot over rice and peas, with a side of steamed vegetables. Enjoy your Authentic Jamaican Curry Chicken!
