This is a west indian curry where the protein instead of being braised in the curry itself is rubbed and marinated with a Jamaican Jerk spice paste and then grilled over a wood/charcoal fire. <br />I think the combination of thyme, allspice and scotch bonnet peppers is one of those magical culinary combinations where the sum of three very strong aromas and flavors is greater than any one individually. I'm frankly surprised it hasn't become even more popular. <br />The heat from the scotch bonnets can be adjusted in both parts of the dish so don't let a sensitive palate keep you away. <br />With all of the different vegetables and sweet fruits this is the type of curry that would be served at a wedding or on a holiday. <br />While this recipe is written for chicken I've made it with swordfish, shrimp and lobster tails by substituting the chicken stock for a good shrimp or lobster stock. For most any seafood overnight marinating with the paste can be cut to 3 or 4 hours. <br />Preparing both spice mixtures is the most time consuming part of preparation so if you like the dish you can prepare a larger quantity of both. The paste freezes well and the curry spice can keep like any curry powder. <br />So dust off that old Bob Marley record, put on your flip flops, crack open a cold red stripe or pour your favorite rum drink and fill your kitchen with exotic aromas.

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