Quick Jamaican Chicken Curry

2 T. vegetable oil

2 large chicken breasts

coarse salt and ground pepper

1 medium onion, chopped

1 garlic clove, minced

1 tsp. ground cumin

3 T. curry powder (preferably Jamaican)

1/2 tsp. dried thyme

4 carrots, thinly sliced

1 can (13.5 oz) coconut milk

10 oz. frozen peas, thawed

cooked white rice, for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Brown chicken, 3-4 minutes per side. Transfer to a plate for later.

Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 c. water. Season with salt. Cook, stirring occasionally, until onion has softened, 3-5 minutes.

Add carrots, coconut milk, another 1/2 c. 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 over rice.