Most Popular Menu Coconut Jerk Chicken

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Coconut Jerk Chicken

"Spicy jerk seasoning gives this curried coconut hen a island twist it truly is not to be neglected. Serve the chicken and sauce with a huge bowl of steaming brown rice."

Ingredients :

2 tablespoons olive oil
2 teaspoons curry powder
2 teaspoons dry Caribbean jerk seasoning
2 teaspoons chook bouillon granules
1 yellow onion, coarsely chopped
1 teaspoon sparkling minced garlic
2 kilos skinless, boneless hen breast halves - cut into 1/2 inch cubes
1 cup peeled, seeded, and diced butternut squash
8 oz button mushrooms, sliced
1 bunch green onions, cut into 1/four-inch pieces
1 (thirteen.5 ounce) can coconut milk
1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
half of cup tomato juice
1 tablespoon white sugar

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H25M

Heat the olive oil in a skillet over medium-high warmth. Stir inside the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
Reduce heat to medium, add the chook, and preserve to stir and cook dinner 6 to eight mins extra. Stir within the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 mins extra. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce warmness to low, and simmer for 35 to forty minutes, stirring once in a while. Serve, the usage of 1 tablespoon inexperienced onions for garnish.

Notes :

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