jamaican chicken curry
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.
prep time
cook time
method
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yield
4-6 serving(s)
Ingredients
- 2 tablespoons 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 teaspoon cumin, ground
- 3 tablespoons curry powder, preferably jamaican
- 1/2 teaspoon thyme, dried
- 4 large carrots, sliced thinly
- 4 large potatoes, diced
- 13 1/2 ounces can coconut milk
- 10 ounces peas, frozen petite, thawed
- - cooked white rice for serving
How To Make jamaican chicken curry
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Step 1In 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.
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Step 2Reduce 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.
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Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Chicken
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