Jamaican Chicken Curry

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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

  1. 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.

  2. 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.

  3. 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.

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