Ingredients

• 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
• 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

Instructions

1. Jamaican Curry Powder:.

2. 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.

3. Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about ½ cup.

4. Jamaican Curry Chicken:.

5. Heat the oil over high heat in a Dutch oven or large, wide pot.

6. Season the chicken and brown in batches if necessary. Remove from pot and reserve.

7. Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.

8. Add the curry powder and chopped thyme and cook an additional minute. Add the juice of ½ a lime.

9. 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 ½ hours. Skim occasionally to remove extra fat. Serve.