Tuesday, April 21, 2009
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.