Jamaican curry chicken sautéed in Ethiopian clarified spiced butter for unmatched depth.
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Season the chicken with 1 tablespoon of curry powder and salt, then marinate for at least 2 hours to allow the spices to penetrate the bone.
In a heavy-bottomed Dutch oven, melt the Niter Kibbeh over medium heat until it begins to shimmer and the aroma of the infused spices (besobela and koseret) is released.
Bloom the remaining 2 tablespoons of curry powder in the hot Niter Kibbeh for 60 seconds, stirring constantly to prevent burning while developing a deep, nutty base.
Add the chicken pieces to the pot in batches, searing them until golden brown on all sides, ensuring the spiced butter coats every crevice.
Stir in the onions, garlic, ginger, and pimento berries, sautéing until the aromatics are translucent and have deglazed the brown bits from the bottom of the pot.
Pour in the chicken stock and add the whole Scotch Bonnet, thyme sprigs, and potato cubes; bring to a gentle simmer.
Cover and braise on low heat for 35-45 minutes until the chicken is tender and the potatoes have naturally thickened the sauce into a rich gravy.
Remove the Scotch Bonnet and thyme stems before serving, and finish with a tiny dollop of fresh Niter Kibbeh for a glossy, aromatic sheen.
