Coconut Jerk Chicken recipe

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Ingredients

2 tablespoons olive oil
2 teaspoons curry powder
2 teaspoons dry Caribbean jerk seasoning
2 teaspoons chicken bouillon granules
1 yellow onion, coarsely chopped
1 teaspoon fresh minced garlic
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 cup peeled, seeded, and diced butternut squash
8 ounces button mushrooms, sliced
1 bunch green onions, cut into 1/4-inch pieces
1 (13.5 ounce) can coconut milk
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
½ cup tomato juice
1 tablespoon white sugar

Nutrition Info

419 calories
carbohydrate: 21.3 g
cholesterol: 87.9 mg
fat: 20.7 g
fiber: 5 g
protein: 40.2 g
saturatedFat: 13.3 g
servingSize: -
sodium: 629.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.

  2. Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.

Recipe Yield

6 servings

Recipe Note

Spicy jerk seasoning gives this curried coconut chicken a island twist that's not to be missed. Serve the chicken and sauce with a big bowl of steaming brown rice.

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