"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." — Doodle
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dry Caribbean jerk seasoning
chicken bouillon granules
yellow onion, coarsely chopped
fresh minced garlic
skinless, boneless chicken breast halves - cut into 1/2 inch cubes
peeled, seeded, and diced butternut squash
button mushrooms, sliced
green onions, cut into 1/4-inch pieces
1 (13.5 ounce) can
1 (28 ounce) can
whole peeled tomatoes, chopped, juice reserved
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 butternut squash (about 2 cups) to increase the healthy vegetables.
Dish was okay, if a little too tomato-based. I added fresh toasted coconut.
In order to get some really deep, sultry flavors to develop, this does need to simmer for the recommended time of 35 min, preferably longer. Unfortunately, small cubes of chicken would be dry, tough and tasteless if left to cook for that length of time. Easy solution, especially if using boneless skinless breasts -- quickly sear the chicken pieces with the spices then remove from the pan. Continue with the recipe as directed, adding the chicken back to the pan for the last 10 minutes (or so) of cooking. I only needed about 3/4 of the coconut milk to get the results I desired, but as with any sauce (or stew, soup or curry), the amount of liquids can easily be adjusted. A different spin on curry... reminiscent of a rundown.
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 chicken kind of fell apart in the sauce and the kids liked that. Very tasty served with buttered rice and greens. I'll DEFINITELY make this again.
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 leaving out the mushrooms because I didn't have them on hand and simmering the chicken a little longer. Will definitely make again.
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/ onion & garlic; I increased the cubed butternut squash; and left my boneless chicken thighs whole. I let it all simmer together for 45 minutes on Low-Med heat, after browning the thighs and following the rest of the addition/timing per the recipe. Delicious on plain steamed white rice - for me, both adult-approved & kid-approved!
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...
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 amount next time. Before serving, I added the juice of one lime (really brightened all the flavors), 1 tsp salt (also really brought out the flavors) and 1/4 teaspoon of Cayenne pepper, which gave it just a little bit of a kick (the carribean seasoning we found wasn't spicy, so taste before adding this in case yours is). Some reviewers mentioned that the flavors needed a bit more time to really meld, so I opted to cook everything (except the chicken) in the crockpot on low all day. Then an hour before dinner, I added the cubed chicken. The flavors and consistency were perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Jerk Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 186
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