Coconut Jerk Chicken

Coconut Jerk Chicken

Doodle 2

"Spicy jerk seasoning gives this curried coconut chicken a island twist that's not to be missed. Serve the chicken and sauce with a big bowl of steaming brown rice."
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Ingredients

1 h 25 m servings 419 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. 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.
  2. 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.

Reviews

40
  1. 54 Ratings

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Most helpful positive review

Excellent recipe. Loved the coconut flavor! I used boneless chicken thighs instead of breast and reduced to 1 tsp (actually 1 cube) of chicken bouillion to reduce sodium. Also used more butternu...

Most helpful critical review

Dish was okay, if a little too tomato-based. I added fresh toasted coconut.

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Excellent recipe. Loved the coconut flavor! I used boneless chicken thighs instead of breast and reduced to 1 tsp (actually 1 cube) of chicken bouillion to reduce sodium. Also used more butternu...

All of my family LOVED this, I did let it simmer for a little longer than the recipe stated because the squash hadn't quite cooked through. It was nice cooking for the extra time because the chi...

This was absolutely wonderful. My husband is from the Caribbean, so I was picturing a totally different result. In actuality it is more like a Thai dish. Didn't make any changes other than le...

Dish was okay, if a little too tomato-based. I added fresh toasted coconut.

Delicious! I made a couple of mods, but not with a lot of deviation from the original recipe. Instead of 28 oz. can of tomatoes + added tomato juice, I used a 14.5 oz. can of diced tomatoes w/ o...

Amazing recipe! Would have been worth 5 stars if followed exactly as written, but felt like a few minor mods made it above and beyond delicious! Would use about half the suggested butternut amou...

This dish is flavor-rich, but not overwhelming. Not too much of any one spick. We loved, and the kids loved it. With brown rice and naan. So good. We doubled the chicken and squash...

Not that great. Very soupy and kind of blah.

I loved it! Unfortunately, my husband discovered the squash wasn't carrots and then didn't love it, but I did!

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