Jamaican Chicken Curry

Mmmm...I love curry. I rarely get a chance to cook with yellow curry though, so tonight was a treat. My house smells like an Indian restaurant, but man it was good.

I can't figure out what's "Jamaican" about this, but I really didn't care it was good. I served it with rice and Roasted Broccoli with Garlic and Red Pepper...delicious!

Jamaican Chicken Curry
Serves 4

• 2 tablespoons Vegetable oil
• 4 Bone-in, skinless chicken breasts halves
• Salt and pepper
• 1 medium Onion, chopped
• 1 clove Garlic, minced
• 1 teaspoon Cumin
• 3 tablespoons Curry powder
• 4 Carrot, thinly sliced
• 1 can (13.5oz) coconut milk
• 1 package Frozen peas (10oz), thawed
• Cooked white rice

1. 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.

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 to 5 minutes.

3. 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.