Ingredients Meat & Poultry Chicken Chicken Breast Recipes Jamaican Chicken Curry 3.6 (92) 27 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 17, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print