Traditional curry recipe. Thyme, allspice and Scotch bonnet peppers are some ingredients used in Jamaican cuisine. Allspice is a berry of the pimiento tree so it is also known as pimento or Jamaican pepper. It is called allspice because it tastes like a blend of cinnamon, nutmeg and cloves. So if you wanted to, you could substitute a cinnamon stick for the allspice in this. Serve with rice and salad. Note - prep is fairly short, but cooking is approx 1 1/2 hours

• Jamaican Curry Powder:
• 1 tablespoon cumin seed
• 1 tablespoon mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon anise seed
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seed
• 1/2 tablespoon allspice
• 1 tablespoon turmeric powder
  
  
• jamaican Curry Chicken:
• 3 tablespoons vegetable oil
• 4 skinless chicken legs, split
• coarse salt & freshly ground black pepper, to taste
• 2 medium onions, sliced thin
• 4 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/2 medium scotch bonnet chili pepper, minced (or to taste)
• 4 tablespoons jamaican curry powder (or to taste)
• 2 tablespoons thyme, fresh, chopped
• 3 cups chicken stock
• 2 cups coconut milk
• 1/2 lime, juice of

• Jamaican Curry Powder:
• Toast the cumin, mustard, fenugreek, anise, black peppercorns, coriander seeds and allspice in a small dry skillet over high heat until the spices have released their aromas.
• Remove from heat and cool.
• Grind in spice grinder (or handheld blender) and then combine with the turmeric.
• Makes about 1/2 cup.
  
  
• Jamaican Curry Chicken:
• Heat the oil over high heat in a Dutch oven or large, wide pot.
• Season the chicken and brown in batches if necessary.
• Remove from pot and reserve.
• Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
• Add the curry powder and chopped thyme and cook an additional minute.
• Add the juice of 1/2 a lime.
• Return the chicken to the pot and cover with the stock and coconut milk.
• Bring to a boil and reduce heat to low.
• Simmer the chicken with the pot partially covered until chicken starts to fall off the bone, about 1 1/2 hours.
• Skim occasionally to remove extra fat.
• Serve.

• we bought jamacain curry powder - so we didn't make it from scratch
• we really like this recipe, and have made it several times!