Tonight I'll be making Jamaican chicken curry. I love this recipe because it's not your typical chicken dish. Don't get me wrong, I love a good chicken dinner, but every once in a while I want something a bit more exciting than baked or grilled chicken. And this dish gives me just that.
The Side Dish
There is so much flavor in the main dish that it's best to keep the side dish simple, so I'll be serving the chicken curry over brown rice.
Jamaican Chicken Curry
Total Time: 35 minutes
Prep: 5 minutes
Cook: 30 minutes
What you'll need
2 bone-in, skinless chicken breasts
1 tablespoon vegetable oil
1/2 medium sweet onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1 1/2 tablespoons curry powder
1 carrot, thinly sliced
1 can (13.5 ounces) light coconut milk
1 cup frozen peas, thawed
1 cup white or brown rice
salt and pepper
1. In a large Dutch oven or heavy pot, heat oil over medium-high heat.
2. Season chicken with salt and pepper. Add chicken to pot and brown chicken, 3 to 4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion, garlic, cumin, curry, and 1/4 cup water. Season with salt. Cook, stirring occasionally, until onion has softened, approximately 3 to 5 minutes.
4. Add carrots, coconut milk, 1/4 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes.
5. While the chicken is simmering, cook rice according to package directions.
6. Remove chicken from heat and stir in peas. Serve over rice. Enjoy!
* Tip -- You can also use boneless chicken breasts for this recipe.
Recipe adapted from Martha Stewart's Jamaican Chicken Curry