Coconut Jerk Chicken

This coconut jerk chicken pairs jerk seasoning with curry and vegetables such as winter squash, mushrooms, onions, and tomatoes in a zesty sauce.

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 419 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 2 teaspoons chicken bouillon granules
• 1 (13.5 ounce) can coconut milk
• 2 teaspoons dry Caribbean jerk seasoning
• 1 yellow onion, coarsely chopped
• 1 teaspoon fresh minced garlic
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 cup peeled, seeded, and diced butternut squash
• 8 ounces button mushrooms, sliced
• 1 bunch green onions, cut into 1/4-inch pieces
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium-high heat. Add onion, curry powder, jerk seasoning, bouillon granules, and garlic; cook and stir for 2 minutes.

Step 2

Reduce heat to medium. Add chicken; cook and stir for 6 to 8 minutes. Stir in butternut squash and mushrooms. Reserve 1 tablespoon green onions for garnish; stir in remaining green onions. Cook and stir for 2 minutes. Add tomatoes, 1/2 cup reserved tomato juice, coconut milk, and sugar. Reduce heat to low; simmer for 35 to 40 minutes, stirring occasionally. Garnish servings with remaining 1 tablespoon green onions.