Jamaican Chicken Curry

Marsha Gardner


Curry is very popular in Jamaica. Their cuisine has been influenced by India. This is another dish we ate while in Jamaica at the home of a friend. Clovis was gracious enough to share the recipe with me.

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2 Tbsp
canola oil
4 large
bone-in, skinless chicken breast halves, halved crosswise
kosher salt and freshly ground black pepper to taste
1 large
onion, chopped
1 clove
garlic, minced
1 tsp
cumin, ground
3 Tbsp
curry powder, preferably jamaican
1/2 tsp
thyme, dried
4 large
carrots, sliced thinly
4 large
potatoes, diced
13 1/2 oz
can coconut milk
10 oz
peas, frozen petite, thawed
cooked white rice for serving

Directions Step-By-Step

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, potatoes, 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 20 minutes. Remove from heat and stir in peas. Serve curry over rice.

About this Recipe

Course/Dish: Chicken