Jamaican Coconut Curry Chicken

In a small bowl combine 1 ½ tbsp turmeric powder, 2 ½ tbsp curry powder and remaining dry seasonings not including grated nutmeg, using a fork or spoon mix well to combine. After cutting chicken up into desired sizes, be sure to remove hanging skins, and excess fats. In a large bowl add chicken and fill with water, squeeze juice from lemon, let the chicken sit in the lemon water for about 5 minutes. wash chicken, drain and rinse in fresh water. Drain all the water from chicken, and add small bowl of combine dry seasoning mix, diced onions and bell peppers, minced garlic and fresh thyme. Using your hands (with gloves on) season chicken well. Cover and marinade for at least 1 hour. Heat olive on medium low heat, add remaining curry powder and turmeric powder, using a spoon or spatula stir for about 2 minutes, then add fresh ginger, and stir to combine, add whole all spice berries, bay leaves and ground nutmeg, stir for a minute. Add seasoned chicken with 3 tbsp hot water, this is just to make sure the curry, turmeric and nutmeg do not burn, so sort of pull some chicken away so you can see bottom of pot then add the water, stir well to combine, cover, and cook for 1 hour on medium low heat, this prevents burning, but also allows the chicken to spring its own liquid so you will not need to add any additional water, but stirring constantly. Add carrots, coconut milk, scotch bonnet pepper and butter beans. Stir and combine well, add tbsp hot water and butter, stir, and combine well, cover and cook another 15 minutes, again stirring constantly.