Jamaican Curry by Jessica

1 ½ pounds|683 grams boneless and skinless chicken thighs, cut into 1-inch pieces
1 tablespoon white vinegar
7 scallions, chopped
½ medium yellow onion, diced
3 tablespoons|20 grams Jamaican curry powder
3 tablespoon vegetable oil
2 tablespoons|6 grams chopped thyme
1 tablespoon chicken bouillon
1 tablespoon minced ginger
1 teaspoon allspice
1 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon kosher salt, plus more to taste
3 garlic cloves, minced
1 scotch bonnet, minced
1 large russet potato, cut into 1-inch pieces
cooked white rice, to serve
roti, to serve

1. Begin by tossing the chicken with vinegar, then rinse it under water and pat it dry.

2. In a large ziplock bag, combine the chicken with half of the scallions and onion, 2 tablespoons of curry powder, 1 tablespoon of oil, half of the thyme, the bouillon, ginger, allspice, black pepper, salt, garlic, and Scotch bonnet. Make sure to coat the chicken evenly. Seal the bag and refrigerate for up to 4 hours, or ideally overnight for maximum flavor.

3. The next day, heat the remaining oil in a medium saucepan over medium heat. Add the remaining curry powder and cook until it’s fragrant, about 1 minute. Then, add the marinated chicken, cover the pan, and cook, stirring occasionally, for 15 minutes. After that, incorporate the rest of the scallions, onion, and thyme, along with the potato and 2 cups (473 ml) of water. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook uncovered until the potatoes are tender and the sauce has thickened, about 20 to 25 minutes. Finally, season with salt and pepper, and serve confidently with rice or roti.