Recipe Detail

Jamaican Chicken Curry

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 2 tablespoons - vegetable oil
  2. 4 - bone-in, skinless chicken breast halves (10 to 12 ounces each), halved crosswise
  3. 1 - medium onion chopped
  4. 1 cloves - garlic minced
  5. 1 teaspoons - ground cumin
  6. 3 tablespoons - curry powder (preferably Jamaican)
  7. 1/2 teaspoons - dried thyme
  8. 4 - carrots thinly sliced
  9. 1 cans - (13.5 ounces) coconut milk
  10. 1 packages - (10 ounces) frozen peas thawed


In 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.

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 to 5 minutes.

Add carrots, 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 stir in peas. Serve curry over rice.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers