Jamaican Chicken Curry

Name: Jamaican Chicken Curry
Prep time: 30 min
Total time: 40 min
Ingredients: 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); 0.5 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

3.6

(92)

27 Reviews

By

Martha Stewart Test Kitchen

Updated on November 17, 2017

Prep Time:

30 mins

Total Time:

40 mins

Servings:

4

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.

Ingredients

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)
½ 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

Directions

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.