Trinidadian Chicken Curry with Coconut Grits & Collard Greens

The recipe Trinidadian Chicken Curry with Coconut Grits & Collard Greens could satisfy your Southern craving in around 30 minutes. This recipe makes 2 servings with 776 calories, 53g of protein, and 31g of fat each. For $3.76 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 860 people were glad they tried this recipe. Head to the store and pick up butter, light coconut milk, skinless boneless chicken thighs, and a few other things to make it today. It works well as a main course. It is brought to you by Blue Apron. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Similar recipes are Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan, Tom’s Trinidadian Chicken Curry, and Trinidadian Chicken Potato Curry.

Servings: 2

Cooking duration: 30 minutes

 

Ingredients:

1 Tablespoon Butter

1 Bunch Cilantro

2 Tablespoons Dried Coconut Flakes

1 Bunch Collard Greens

3 Cloves Garlic

¾ Cup Yellow Grits

1¾ Cups Light Coconut Milk

1 Lime

4 Boneless, Skinless Chicken Thighs

2 Teaspoons Trinidadian Curry Spice Blend (Curry Powder, Ground Nutmeg, Smoked Paprika, Dried Thyme, Ground Cumin & Ground White Pepper)

Equipment:

peeler

zester

pot

paper towels

whisk

bowl

frying pan

Cooking instruction summary:

1Prepare the ingredients:Wash and dry the fresh produce. In a medium pot, combine the coconut milk (shaking the can before opening), a big pinch of salt and 1 cups of water; heat to boiling on high. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the collard green stems; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to coat.2Make the coconut grits:Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to cup of water to achieve your desired consistency.) Remove from heat. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.3Toast the coconut flakes:While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown. Transfer to a plate. Wipe out the pan.4Cook the collard greens:While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted. Transfer to a plate and set aside in a warm place. Wipe out the pan.5Cook the chicken:In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.6Plate your dish:Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!1Prepare the ingredients:Wash and dry the fresh produce. In a medium pot, combine the coconut milk (shaking the can before opening), a big pinch of salt and 1 cups of water; heat to boiling on high. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the collard green stems; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to coat.2Make the coconut grits:Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to cup of water to achieve your desired consistency.) Remove from heat. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.3Toast the coconut flakes:While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown. Transfer to a plate. Wipe out the pan.4Cook the collard greens:While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted. Transfer to a plate and set aside in a warm place. Wipe out the pan.5Cook the chicken:In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.6Plate your dish:Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!

 

Step by step:


1. 1Prepare the ingredients:Wash and dry the fresh produce. In a medium pot, combine the coconut milk (shaking the can before opening), a big pinch of salt and 1 cups of water; heat to boiling on high. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic.

2. Remove and discard the collard green stems; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to coat.2Make the coconut grits:Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to cup of water to achieve your desired consistency.)

3. Remove from heat.

4. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.3Toast the coconut flakes:While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot.

5. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown.

6. Transfer to a plate. Wipe out the pan.4Cook the collard greens:While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot.

7. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted.

8. Transfer to a plate and set aside in a warm place. Wipe out the pan.5Cook the chicken:In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot.

9. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat.

10. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.6Plate your dish:Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken.

11. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!1Prepare the ingredients:Wash and dry the fresh produce. In a medium pot, combine the coconut milk (shaking the can before opening), a big pinch of salt and 1 cups of water; heat to boiling on high. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic.

12. Remove and discard the collard green stems; thinly slice the leaves. Pick the cilantro leaves off the stems; discard the stems. Pat the chicken dry with paper towels and chop into bite-sized pieces; place in a bowl. Season the chopped chicken with salt, pepper and the spice blend; toss to coat.2Make the coconut grits:Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to cup of water to achieve your desired consistency.)

13. Remove from heat.

14. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.3Toast the coconut flakes:While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot.

15. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown.

16. Transfer to a plate. Wipe out the pan.4Cook the collard greens:While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot.

17. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted.

18. Transfer to a plate and set aside in a warm place. Wipe out the pan.5Cook the chicken:In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot.

19. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat.

20. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.6Plate your dish:Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken.

21. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!


Nutrition Information:

Quickview
776k Calories
53g Protein
31g Total Fat
67g Carbs
47% Health Score
Limit These
Calories
776k
39%

Fat
31g
48%

  Saturated Fat
20g
129%

Carbohydrates
67g
22%

  Sugar
2g
2%

Cholesterol
229mg
77%

Sodium
420mg
18%

Get Enough Of These
Protein
53g
106%

Vitamin K
465µg
444%

Vitamin A
5493IU
110%

Selenium
64µg
92%

Vitamin B3
14mg
72%

Vitamin B6
1mg
70%

Manganese
1mg
60%

Vitamin C
45mg
56%

Phosphorus
523mg
52%

Folate
152µg
38%

Vitamin B2
0.6mg
35%

Fiber
8g
35%

Vitamin B5
3mg
35%

Calcium
345mg
35%

Magnesium
115mg
29%

Iron
5mg
29%

Potassium
1000mg
29%

Zinc
4mg
28%

Vitamin E
3mg
25%

Vitamin B12
1µg
24%

Vitamin B1
0.36mg
24%

Copper
0.33mg
16%

covered percent of daily need
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Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

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