jamaican chicken curry

Do you like spicy food? Do you like curry? If you answered yes to both questions, you will probably love this meal!

I had every intention to make 40 clove garlic chicken (which I will at some point!), but this recipe kept calling my name. Inspired by our friends, we were craving a curry dish. I usually shy away from this type of cuisine because I don't have much experience making it, but this recipe seemed approachable. And it was! In less than a half hour we were sitting down to dinner. And it was wonderful! Spicy and rich and full of flavor.

We made the recipe as shown, but I think you could easily substitute additional veggies and eliminate the chicken for a vegetarian version. Chickpeas, green beans, cauliflower- they would all be great with these flavors.

Jamaican Chicken Curry
Adapted from Everyday Food Magazine- May 2009

2 tablespoons olive oil
4 boneless, skinless chicken breasts
salt and pepper
1 medium onion
2 garlic cloves, minced
1 teaspoon ground cumin
3 tablespoons curry powder
1/2 teaspoon dried thyme
5 carrots, thinly sliced
1 can (13.5 ounces) coconut milk
1 package (10 ounces) frozen peas, thawed
cooked long grain white rice, for serving

1) In large dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3-4 minutes on each side. Transfer chicken to 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, 3-5 minutes.

3) Add carrots, coconut milk, 1/2 cup water, and chicken. 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, let peas warm for a moment. Serve curry over rice.