Jamaican Curry Chicken

For the Marinated Chicken: Rub chicken all over with lime (or lemon), then season all over with salt and pepper. Serious Eats / Karina Matalon In a medium bowl, stir together turmeric, garlic, minced Scotch bonnet, curry powder, ground allspice, ginger, and thyme leaves. Add chicken pieces and, using gloved hands, massage the spice marinade all over chicken, including under the skin. Cover chicken and marinate, refrigerated, for at least 1 and up to 12 hours. Serious Eats / Karina Matalon For the Curry: In large heavy-bottomed pot or Dutch oven, warm 2 tablespoons (30ml) oil over medium heat until shimmering. Working in batches if necessary to avoid crowing the pot, add chicken pieces and cook, turning often, until lightly browned on both sides, about 5 minutes; be careful not to let the marinated chicken get too dark. Transfer chicken to a platter and set aside. Serious Eats / Karina Matalon Add remaining 2 tablespoons (30ml) oil to pot. Add curry powder, ginger, cumin, coriander seeds, and garam masala (if using), and cook, stirring, until lightly toasted, about 1 minute. Serious Eats / Karina Matalon Stir in onion, carrots, and potato (if using). Cook, until just starting to soften, about 5 minutes. Serious Eats / Karina Matalon Add chicken back to pot along with any accumulated juices and stir to coat with aromatics and spices. Add 1 cup (227ml) hot water, thyme sprigs, whole Scotch bonnet, and allspice berries and bring to a boil. Cover, reduce heat to low, and simmer 30 minutes. Serious Eats / Karina Matalon Uncover and add 1/2 cup (113ml) coconut milk, then continue to simmer, uncovered, until the sauce forms a rich, gravy-like consistency, about 15 minutes. If needed, add more water and/or coconut milk to thin an over-reduced sauce. Season with salt and pepper. Serious Eats / Karina Matalon We like to serve this with jasmine or basmati rice, mango or papaya chutney, fried ripe plantains, and sliced avocado. Serious Eats / Karina Matalon