Jerk Chicken Curry

Place the chicken thigh skin-side down in a frying pan over medium heat. Cook without moving until the chicken oil renders out and the skin is well-browned.

Empty the canned whole tomatoes into a bowl and blend with a hand mixer until smooth.

Flip the chicken, lightly cook the flesh side too — about half-cooked — then take it out of the pan.

Cut the partially cooked chicken on a board into bite-size pieces.

Return the chicken to the pan, add salt and garlic powder, and stir-fry to combine.

Add the puréed tomatoes and simmer over low heat, stirring occasionally.

Add allspice, thyme, cinnamon, and nutmeg in turn and continue simmering until fragrant.

Taste, adjust the seasoning, then turn off the heat and plate.