How to make it

  • In large Dutch oven or heavy pot,heat oil over med-high. Season chicken with salt and pepper. Working in two batches,brown chicken 3 to 4 mins a side. Transfer to plate.
  • Reduce heat to medium. Add onion,garlic,cumin,thyme and 1.2 cup water and season with salt. Cook,stirring occasionally,until onion has softened,3 to 5 mins
  • Add carrots,coconut milk,1/2 cup water and chicken with accumulated juices. Bring to boil. Reduce to simmer,cover partially,and cook until chicken is cooked through and carrots are twnder,about 10 mins
  • Remove from heat and stor in peas. Serve curry over rice.

Reviews & Comments 3

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  • ttaaccoo 8 years ago
    googled "Jamaican curry" this morning, and will add 2 tsp. allspice to Indian curry on-hand using 2 Tablespoons of the Indian curry. What is interesting is that Pimento is the source of allspice. Can that be true?
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  • ttaaccoo 8 years ago
    Thank you, this sounds just deluxe!! 55555
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    " It was excellent "
    capedread ate it and said...
    hmmmmmm can't wait to try this baby, will have to go out for the curry powder though only have Indian curry at the mo.

    thanks for a great post though :D
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