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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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. 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 |
1/2 cup tomato juice |
1 tablespoon white sugar |
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.
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