I don’t normally cook chicken but I wanted to make some sort of curry dish with greens, and chicken seemed to be the best match for what I was inspired to create. Asian styled curries tend to be a bit spicy for me and I don’t have much desire to make them at home. But I love any type of caribbean curry dish. Instead of using curry paste you use curry powder. The flavor, for me, is much more mellow but still plenty flavorful.
You can really add any vegetables you want to a curry dish or even omit them for a straight meat dish. I don’t like to stand in the kitchen for 30 minutes chopping and prepping vegetables so I tend to only add a few these days. Any for this dish I went one step further using a bag of frozen collard greens. I have to say washing and chopping greens is one of my least favorite activities in the kitchen.
This dish turned out great. I used chicken thighs which tend to be more tender than breast meat. I added in a can of whole tomatoes for a little extra something and served this dish over the cauliflower rice from the previous post. I will definitely use the base of this sauce again with other meats and vegetables.
Caribbean Curried Chicken
- onion, chopped
- garlic, chopped
- 14 oz can of whole tomatoes, drained
- bag of frozen collard greens
- 2 teaspoons curry powder
- 1 lb chicken thighs, skin and bones removed
- 14 oz can coconut milk
- lemon (or lime)
- In a large skillet heat up a tablespoon of oil over medium heat. Add the onion and garlic, cooking until fragrant.
- Add the tomatoes and collard greens. Continue to cook until collards are defrosted and mash the whole tomatoes down with the back of the spoon.
- Season with s&p and stir in the curry powder. Add in the chicken thighs cooking 15 minutes stirring on occasion.
- Stir the can of coconut milk and simmer 10 minutes.
- Squeeze the juice of a lemon over the dish before serving.