jamaican chicken curry
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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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(1)
yield
4 -6
Ingredients For jamaican chicken curry
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2 Tbspcanola oil
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4 lgbone-in, skinless chicken breast halves, halved crosswise
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kosher salt and freshly ground black pepper to taste
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1 lgonion, chopped
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1 clovegarlic, minced
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1 tspcumin, ground
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3 Tbspcurry powder, preferably jamaican
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1/2 tspthyme, dried
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4 lgcarrots, sliced thinly
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4 lgpotatoes, diced
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13 1/2 ozcan coconut milk
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10 ozpeas, frozen petite, thawed
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cooked white rice for serving
How To Make jamaican chicken curry
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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. -
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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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