Curry chicken is a staple in every Jamaican household. Rich flavors make this chicken dish delectable.

Ingredients

FOR THE CURRY CHICKEN

• 5 lb. (450 grams) chicken parts
• 3 tablespoon The Spice King All Purpose Seasoning
• 1 tablespoon finely chopped fresh ginger
• 2-3 teaspoons chicken bouillon
• 1 teaspoon ground black pepper
• 1 bunch scallions (or spring onions), slice
• 4 cloves garlic, minced
• 2 large onions chopped
• 3-6 tablespoons The Spice King Caribbean Curry Powder
• 1 tablespoon whole allspice
• 1/2 cups raw cashews
• 1/4 cup olive oil
• 2 tablespoons fresh thyme
• 1.5 scotch bonnet pepper seeded
• 3-4 cups water
• 3 large potatoes, cubed (optional)
• Salt and pepper to taste

FOR THE DUMPLINGS

• 2 cups flours
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2-3 teaspoons chicken bouillon
• Water
  
  

Directions

1. Add onions, scallions, garlic, and ginger, The Spice King All Purpose Seasoning, and black pepper into a food processor to make a seasoning paste.
2. In a large pot, add 2 tablespoons of olive oil and sauce bacon over medium heat until crispy.
3. Add seasoning paste and sauté until translucent, about 5 minutes.
4. Add beans, coconut milk, thyme, chicken broth, whole scotch bonnet pepper (be careful not to puncture the pepper or the rice will be ruined. If it remains un-opened it will give off an amazing flavor without the heat.), and cook beans until tender about 1 1/2 hours.
5. When beans are tender and liquid has reduced to about 2 cups, remove scotch bonnet pepper and discard.
6. Add rice and water.
7. Flavor with salt and sugar to taste.
8. Cover pot with a tight fitting lid and simmer on low heat for about 20 minutes or until rice is fluffy.