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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Chicken and carrots cooked with coconut milk, peas, and curry seasonings served over rice.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Caribbean

    Prep Time: 30 min
    Cook Time: 30 min



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    Posted On:

    March 2, 2017

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