Monday 3 August 2015

Caribbean-Style Chicken Curry

This was phenomenal! Quick, easy, and completely delicious! We served it over basmati rice, which worked quite well. I think a nice arugula salad would've rounded out the meal though.

Caribbean-Style Chicken Curry
Slightly adapted from Cook's Country February/March 2015
1 Tbsp. peanut oil
6 skinless, boneless chicken thighs
2 Tbsp. jerk seasoning
1/8 tsp. cayenne
4 cloves garlic, minced
1 (19 oz.) can pineapple tidbits, drained
1 (14 oz.) can coconut milk
salt and pepper
1/2 c. fresh cilantro, chopped
1/4 c. cashews, toasted and crushed/chopped

1. Heat up the peanut oil over medium-high heat and rub the chicken thighs all over with the jerk seasoning and cayenne. Toss the chicken in the pan and cook, turning occasionally, until chicken is done (internal temp of 175F). I accidentally took mine up to 190F, but it doesn't seem to have come out any the worse for wear.
2. Remove the chicken to a serving dish. Add the garlic to the pan and let it cook for a minute or so.
3. Add the pineapple and coconut milk. Cook until slightly thickened.
4. Add 1/4 c. cilantro and season to taste with salt and pepper. Pour sauce over chicken.
5. Top with cashews and remaining cilantro. Serve over rice.

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