Wednesday, April 29, 2009

Jamaican Chicken Curry

Adapted from Everyday Food, May 2009 issue.


2 tbsp olive oil
2 large chicken breasts, sliced thickly
1 cup frozen chopped onions
1 garlic clove, minced
1 tsp ground cumin
2 tbsp curry powder
1/2 tsp dried thyme
1.5 cups frozen sliced carrots (or 4 fresh, thinly sliced)
1 cup whole milk (original recipe called for 1 can 13.5 oz coconut milk but they didn't have any at the store)
1 (10 oz) package frozen peas

cooked rice for serving


In a large Dutch over or heavy pot, heat oil over medium-high.
Brown chicken, 3-4 minutes per side.
Reduce heat to medium and add onion, garlic, cumin, curry, thyme, and 1/2 cup of water.
Cook, stirring occasionally, for about 3-5 minutes.
Add carrots, milk and 1/2 cup of water.
Bring to a boil.
Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes.
Serve over rice.

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