Serves 6-8


  • 3 lbs of boneless, skinless chicken breast
  • 3 medium size white potatoes
  • 2 medium size sweet potatoes or yams
  • 1 large sweet or yellow onion
  • 2-3 green onions
  • 4 medium size carrots
  • 4-6 Tbl of mild jerk-curry seasoning, or mild curry powder and mild jerk powder mixed together
  • Sea salt, to taste
  • Garlic pepper, to taste
  • 1 C fresh frozen sweet yellow corn
  • 1 medium size lime
  • 1 tsp of ground ginger
  • 3 Tbl of extra virgin olive oil
  • 1 Tbl of peanut butter
  • 3 C jasmine rice
  • Cashews or peanuts for garnish


  1. Cut chicken pieces into bite size strips put inside of plastic baggie and add jerk-curry powder.
  2. Add seasoning evenly throughout bag and let marinate for 4-6 hours, or overnight.
  3. Dice potatoes, yams, and carrots into hearty size pieces, set aside in cold water. Dice all onions.
  4. Add 3 tablespoons of extra virgin olive oil into a 5-quart pot, and add chicken pieces.
  5. Cook over medium heat. When half way done, add onions and green onions. Sauté until golden brown. Add in 3-4 cups of water, yams, potatoes, carrots and corn. Additional jerk-curry powder may be added, to your own taste.
  6. Season with sea salt, garlic pepper, ginger and lime juice. After 30 minutes, stir in peanut butter, mixing well. Allow to cook another 10-15 minutes, until all vegetables are done. Prepare white rice; serve jerk-curry over rice.

Cooking Instructions:

  1. Rinse 1 cup of jasmine rice thoroughly in cold water. Drain in a colander or sieve.
  2. Place 2 cups of water in a large saucepan. Add the jasmine rice and 1 teaspoon of salt. In a pot, over high heat, bring to a full boil.
  3. Cover the pan. Reduce the heat to low, then simmer for 10-12 minutes, or until the water has been absorbed and the rice is tender.
  4. Remove the saucepan from the burner and fluff the rice with a fork. Replace lid with a dry cover and let the rice set for 5-10 minutes before serving.