Jamaican Chicken Curry
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.
- 2 tablespoons vegetable oil
- 4 bone-in, skinless chicken breast halves (10 to 12 ounces each), halved crosswise
- Coarse salt and ground pepper
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 3 tablespoons curry powder (preferably Jamaican)
- 1/2 teaspoon dried thyme
- 4 carrots, thinly sliced
- 1 can (13.5 ounces) coconut milk
- 1 package (10 ounces) frozen peas, thawed
- Cooked white rice, for serving
In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.
Add carrots, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.
SourceEveryday Food, May 2009