Jamaican-Style Chicken Curry
This zesty dish goes great with a side of rice and beans.
- ¼ cup vegetable oil
- 1 onion chopped
- 1 to mato chopped
- 1 garlic clove chopped
- 2 tablespoons Jamaican-style curry powder
- 2 slices habanero pepper Optional
- ¼ teaspoon ground thyme
- 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
- 1 cup water
- ½ teaspoon salt or to taste
Heat the veggie oil in a skillet over medium-high heat. Add the onion, tomato, garlic, curry powder, habanero pepper, and thyme to the skillet. Cook and stir that stuff until the onion turns golden, about 7 minutes. Stir in the chicken and continue cooking until the chicken is lightly browned, about 5 minutes.
Pour the water into the skillet and turn the heat down to low. Put a cover on and let it simmer until the chicken is no longer pink at the center, about 30 minutes. Season with salt.