Rating: 4.5 stars 4.5
64 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
35 mins
cook:
50 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

419 calories; protein 40.2g; carbohydrates 21.3g; fat 20.7g; cholesterol 87.9mg; sodium 629.5mg. Full Nutrition
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