Jamaica Curry Chicken

I was having a craving for this yesterday.  I used to eat this at least once a week when I lived in Miami and it is so delicious.  I made the mistake of not wearing gloves while I was preparing the chicken with the curry and my clear nail polish was stained a super gnarly yellow color.  It looks like I smoke 10 packs a day and my nails are stained.  The curry will also stain clothes so proceed with caution. Although my Jamaican Curry was not exactly on point, it was pretty darn good and I have some ideas on how I want to proceed for next time.

This was the first time I ever cut up a whole chicken to cook with.  Usually I buy mine pre-cut, but in the spirit of making the dish authentic, I started out using a whole chicken.  I used a video off of You-tube for instructions, and although the finished product was not exactly pretty, I was able to get the parts that I needed for the dish.  Here is a link with instructions on how to cut up a whole chicken. http://www.youtube.com/watch?v=Dbc1aW5C1W0

Jamaican Curry Chicken
1 whole chicken
8 tablespoons of Jamaican Curry powder
2 potatoes (peeled and cut into  smallish size pieces)
1 tablespoon allspice
1 white or yellow onion chopped
3 stalks of scallion chopped
5 cloves of garlic minced
2 scotch bonnet peppers (1 cut up very finely with seeds removed and one left whole)
1 tablespoon grated fressh ginger
2 teaspoons salt
2 teaspoons black pepper
vegetable oil
1 1/2 cup of water or chicken stock

Directions
Cut up chicken as set forth by the link above and then cut the breast up into 1 inch cubes, you can remove the meat from the legs and the wings but I cooked mine with the bone in.  Mix the curry powder, all spice, garlic, salt and pepper. Rub these dry ingredients with a couple tablespoons of vegetable oil into the chicken and massage it in there. Marinate the chicken in the fridge for as long as time permits.  Heat up some vegetable oil in a large pan or pot and saute the onion, garlic, grated fresh ginger and the chopped scotch bonnet pepper for a few minutes. Remove from the pan and place aside. Add more oil to pan and brown the chicken in batches for approx 4 minutes on each side. Once you have completed browning the chicken, add all of the ingredients into the pan (I used my french oven) and bring to a  boil. Make sure not to pierce the skin of the second scotch bonnet pepper or the dish may be way too hot.  Once the dish has started to boil, lower the temperature and allow to lightly simmer for 1.5 hours.
Serve with white rice and peas (Jamaicans call black beans peas)