Jamaican Chicken Curry

Ingredients

• 0.5 tablespoon allspice 
• 1 tablespoon aniseed 
• 1 tablespoon peppercorns black
• 3 cups chicken stock see 
• 4 servings pepper black freshly ground to taste
• 2 cups coconut milk 
• 1 tablespoon coriander seeds 
• 1 tablespoon cumin seeds 
• 4 tablespoons curry powder to taste (or )
• 1 tablespoon fenugreek seeds 
• 2 tablespoons thyme sprigs fresh chopped
• 4  garlic clove minced
• 1 tablespoon ginger minced
• 0.5  juice of lime 
• 1 tablespoon mustard seeds 
• 2 medium onion sliced thin
• 0.5 medium scotch bonnet peppers minced to taste (or )
• 4  chicken legs split skinless
• 1 tablespoon turmeric 
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• pot
• dutch oven
• immersion blender

Directions

1. 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.
2. Remove from heat and cool.Grind in spice grinder (or handheld blender) and then combine with the turmeric. Makes about cup.Jamaican Curry Chicken:.
3. Heat the oil over high heat in a Dutch oven or large, wide pot.Season the chicken and brown in batches if necessary.
4. Remove from pot and reserve.
5. Add the onions, garlic, ginger and chili pepper and cook for 4 minutes.
6. Add the curry powder and chopped thyme and cook an additional minute.
7. Add the juice of 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 hours. Skim occasionally to remove extra fat.
8. Serve.