Coconut Jerk Chicken

Rating: 4.55 stars
62 Ratings
  • 5 star values: 43
  • 4 star values: 11
  • 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.

By Doodle
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Ingredients

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

Directions

  • 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

Per Serving:
419 calories; 40.2 g protein; 21.3 g carbohydrates; 87.9 mg cholesterol; 629.5 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Jaja's daughter
Rating: 5 stars
02/11/2011
Excellent recipe. Loved the coconut flavor! I used boneless chicken thighs instead of breast and reduced to 1 tsp (actually 1 cube) of chicken bouillion to reduce sodium. Also used more butternut squash (about 2 cups) to increase the healthy vegetables. Read More
Helpful
(19)

Most helpful critical review

MamaHadley
Rating: 3 stars
01/08/2012
Dish was okay if a little too tomato-based. I added fresh toasted coconut. Read More
Helpful
(5)
62 Ratings
  • 5 star values: 43
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jaja's daughter
Rating: 5 stars
02/10/2011
Excellent recipe. Loved the coconut flavor! I used boneless chicken thighs instead of breast and reduced to 1 tsp (actually 1 cube) of chicken bouillion to reduce sodium. Also used more butternut squash (about 2 cups) to increase the healthy vegetables. Read More
Helpful
(19)
Libbi Meade
Rating: 5 stars
12/10/2007
All of my family LOVED this I did let it simmer for a little longer than the recipe stated because the squash hadn't quite cooked through. It was nice cooking for the extra time because the chicken kind of fell apart in the sauce and the kids liked that. Very tasty served with buttered rice and greens. I'll DEFINITELY make this again. Read More
Helpful
(12)
hisunbeam
Rating: 5 stars
05/11/2010
This was absolutely wonderful. My husband is from the Caribbean so I was picturing a totally different result. In actuality it is more like a Thai dish. Didn't make any changes other than leaving out the mushrooms because I didn't have them on hand and simmering the chicken a little longer. Will definitely make again. Read More
Helpful
(10)
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Noelleinaboot
Rating: 5 stars
02/23/2012
Amazing recipe! Would have been worth 5 stars if followed exactly as written but felt like a few minor mods made it above and beyond delicious! Would use about half the suggested butternut amount next time. Before serving I added the juice of one lime (really brightened all the flavors) 1 tsp salt (also really brought out the flavors) and 1/4 teaspoon of Cayenne pepper which gave it just a little bit of a kick (the carribean seasoning we found wasn't spicy so taste before adding this in case yours is). Some reviewers mentioned that the flavors needed a bit more time to really meld so I opted to cook everything (except the chicken) in the crockpot on low all day. Then an hour before dinner I added the cubed chicken. The flavors and consistency were perfect! Read More
Helpful
(6)
juststardust
Rating: 5 stars
10/17/2011
Delicious! I made a couple of mods but not with a lot of deviation from the original recipe. Instead of 28 oz. can of tomatoes added tomato juice I used a 14.5 oz. can of diced tomatoes w/ onion & garlic; I increased the cubed butternut squash; and left my boneless chicken thighs whole. I let it all simmer together for 45 minutes on Low-Med heat after browning the thighs and following the rest of the addition/timing per the recipe. Delicious on plain steamed white rice - for me both adult-approved & kid-approved! Read More
Helpful
(5)
MamaHadley
Rating: 3 stars
01/08/2012
Dish was okay if a little too tomato-based. I added fresh toasted coconut. Read More
Helpful
(5)
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diafry
Rating: 5 stars
03/21/2011
This dish is flavor-rich but not overwhelming. Not too much of any one spick. We loved and the kids loved it. With brown rice and naan. So good. We doubled the chicken and squash... Read More
Helpful
(4)
Percy Lee Owen
Rating: 4 stars
03/21/2011
This has the potential of being great. I subbed Gardein for the chicken (pan-fried it and tossed it in at the end) and used faux chicken granules. I added a little fresh grated coconut for texture and cut the coconut milk in half. I think the only thing missing was the development of flavors (I think I'll let it simmer longer next time) and it definitely needed some acid (maybe a little lemon juice next time). Read More
Helpful
(4)
MF
Rating: 5 stars
11/17/2011
I loved it! Unfortunately my husband discovered the squash wasn't carrots and then didn't love it but I did! Read More
Helpful
(3)
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