- Remove the skin if there's any from the chicken and cut it into small pieces. Wash the chicken in water with the juice from the lime/lemon and the vinegar. Drain away all the excess water from the chicken. Pat dry with a paper towel if necessary.
- In a kitchen bowl add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, and 1 tbsp curry powder. Combine all the ingredients and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and the rest of the curry powder. On medium fire, allow the oil to hot, but don't let the curry powder get too dark.
- Just as the curry powder changes colour golden brown, add the seasoned chicken and stir well. Let the chicken cook until lightly brown on all sides. If needed, add a tip of water to stop the pot burning.
- Add the carrot potato and thyme. Add water (or coconut milk); enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes or until the chicken is cooked and the liquid is reduced to a curry gravy.
- If you don't like spicy food, use half a scotch bonnet pepper with seeds and membrane removed.
- You don't have to leave it to marinate for 30 minutes, but I recommend it for more flavour.
- Substitute water for coconut milk for a more flavourful Jamaican curry chicken
