Jamaican Chicken Curry January 28, 2011 Jamaican Chicken Curry Ingredients From everyday food 2 tbsp oil 4 boneless skinless chicken thighs (40-48 oz) 1 medium onion, chopped 1 garlic clove, minced 1 tsp freshly ground cumin 3 tbsp jamaican curry powder 1/2 tsp dried thyme 4 carrots, thinly sliced 1 can (13.5 oz) coconut milk. 1 package (10 oz) frozen peas, thawed Instructions Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes. Stir in peas and serve over rice.