This curried coconut chicken has an island twist you will not want to miss thanks to spicy jerk seasoning. Large bowl of steaming brown rice should be served alongside the chicken and sauce.
| Prep Time: | 35 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- 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
| Calories | 419 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 5 g |
| Protein | 40 g |
| Saturated Fat | 13 g |
| Sodium | 630 mg |
| Sugars | 10 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this and it was pretty good. I had it over coconut jasmine rice
We loved this. I ended up using different spices just because of what I had on hand. I used 1/2 tsp Better Than Boullion chicken, 1/2 tsp turmeric, 1/2 tsp Trader Joe’s citrus garlic, and 1/2 tsp Trader Joe’s chili lime. It was perfect, especially since I don’t like cilantro/coriander (found in most curries) and can’t tolerate heat.
So freaking delicious ! I did add more dry jerk seasoning and wet hot spicy jerk seasoning as well. I used fire roasted garlic tomatoes. We can our our chicken and I used the broth from that. I made the sauce and added chicken last, since it is already cooked. Flavors complimented each other and is a perfect blend! Thank you for posting
I thought the flavor was a bit lacking. A bit too watery, too, for my tastes.
I hate bland food and this definitely had a lot of flavor! The butternut squash is so good, and I loved how much this recipe makes. I definitely think it could be improved though. Upon making it a second time, I made the following changes: I upped the curry/jerk seasonings as suggested, added cornstarch to thicken (it really is way too watery), added a 1/2 tsp of minced green pepper, and added the juice of 1 lime at the end. I also replaced the mushrooms with 1/2 cup of diced, peeled potatoes (I thought the mushrooms clashed with the existing flavors and were rather off-putting), and the green onions with chives (I also thought the green onions didn’t fit well). Next time I think I’ll sear the chicken separately and then add it in the last 10 minutes of cooking, because I found the chicken very dry when cooked the entire time.
Really yummy.
really good dish. next time i am thinking of replacing the squash with some potatoes.
I would give this recipe 10 stars if I could! I didn’t read the recipe very well and so mine came out quite soupy, but I ended up liking it that way. I didn’t reserve the tomato juice; instead I just dumped the whole can of tomatoes in. It was little messy going in afterwards trying to cut up the tomatoes with scissors. In the end, I just put it over brown rice and it was perfect.
I tripped the amount of seasonings plus added cayenne pepper and garlic powder. I also listened to the reviews that said to use V8 for the juice and pre-seasoned canned tomatoes. I subbed carrots and green peppers for the veggies and added the zest of one lime along with its juice. I used cornstarch mixed with more coconut milk to turn it into a thick stew. I was surprised by how much this recipe makes
This was SOOOO GOOD!!! I didn’t want to cook my chicken as long as the recipe, so after the chicken was nicely browned I took it out. Continued on with the recipe and added the chicken back in the last 5 minutes. Also used a 12.5 oz can of diced tomatoes instead of the 28 oz. can of whole tomatoes. Tasted the dish at the end and added a touch more curry and jerk seasoning. We loved it, great flavor! Thanks!
My husband gave it a 3 and I would give it a 2.
I did not have jerk so I used Caribbean seasoning.
I did not have jerk so I used Caribbean seasoning.
We found this very enjoyable and loved the butternut and mushrooms. Leftover were better than the first night. Good but overall lacked the WOW factor of us.
loved this recipe I used fresh tomatoes instead of caned and I loved the turn out. Perfect for a summer day.
I took people’s advice and seared the chicken and added it back in for the last 10 minutes of cooking. I also added 2 cups of spinach at that time. Very good recipe! Will definitely make it again!
I substituted a small can of tomato sauce for the canned tomatoes and juice. I also used homemade jerk seasoning that is not dry. It came out amazing! This is one of our new favorite dishes for sure. JUST the right amount of spice and big flavor.
Couldn’t find the Carribean jerk dry seasoning and didn’t have the chicken bouillon granules so I substituted Chef Merito’s Chicken seasoning [3 tsp] and added 1/2 tsp of chili pepper. Was delicious. I nice mild seasoning that let me savor all the flavors
Turned out great. It’s not a quick dinner to make, but very yummy. Definitely need to simmer a bit longer so everything has the chance to meld together! Husband LOVED it. Just back from Afghanistan, and couldn’t get enough!
loved it!
This was not as spicy as I thought it would be. It was quite watery so I thickened it a tad with corn starch. Perhaps I should have drained the tomatoes–I used a can of diced and did not drain off and reserve the juice, which was probably more than the 1/2 cup they wished you to use.
Definitely did not meet my expectations.
This was awesome! So much flavour. Next time I might increase the jerk spice for a little extra kick. Had to add some corn starch to thicken the sauce a bit.