Coconut Jerk Chicken

Chicken grabs some Caribbean style and flavor in this stovetop dish pairing zesty jerk seasoning with curry and vegetables such as onions, garlic, winter squash, mushrooms, and tomatoes in a zesty sauce that's perfect served with a bowl of steaming brown rice.

• 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
• ½ cup tomato juice
• 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 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.

Step 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.