Quantcast

Jamaican Chicken Curry


I can hardly believe it’s been two months since my last post. It must be a busy summer. Fortunately, this week I decided to catch-up on some cooking magazine reading and ventured into Martha’s Food magazine that has an excellent stew recipe in its May 2009 issue.

The following recipe has some “kick, but just enough to make it intense, yet not insane” as my wife said while we enjoyed a couple plates. Three tablespoons of Indian curry did the trick (the recipe calls for Jamaican curry but I only some hot curry powder from a local Indian market.) Also, I went with organic frozen peas that I think add a nice sweet flavor to the dish. We also spent the morning at the local Farmer’s Market and picked up some great onions, carrots and garlic – all perfect for this recipe. The carrots were like butter.

Jamaican Chicken Curry
Serves 4

2 tablespoons vegetable oil
4 boneless, skinless chicken breasts cut into bite-sized chunks
coarse salt and pepper
1 medium onion, rough chop
1 garlic clove, minced
1 teaspoon ground cumin
3 tablespoons curry powder
1/2 teaspoon thyme, dried
4 carrots, bite-sized sliced at an angle
1 can (13.5 oz) coconut milk
1 cup water
1 package (10 oz) frozen peas
Cooked rice for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown the chicken, 3-4 minutes per side. Transfer to plate.

Reduce heat to medium. Add onion, garlic, cumin, curry, thyme and 1/2 cup water and season with pepper. Cook, stirring occasionally, until onion has softened, 3-5 minutes.

Add carrots, frozen peas, 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 serve over rice.