Name: Caribbean Coconut Curry Chicken
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 3.00 lbs chicken breasts; 2.00 tbsp curry powder; 1.00 tsp ground ginger; 0.50 tsp ground cumin; 0.50 tsp garlic powder; 0.50 tsp ground turmeric; 0.25 tsp ground cayenne pepper; 0.25 tsp ground allspice; 0.25 tsp salt; 0.25 tsp black pepper; 2.00 tbsp olive oil; 1.00 cup onion, diced; 2.00 cloves garlic, minced; 1.00 cup carrots, diced; 1.00 cup celery, diced; 2.00 tbsp tomato paste; 1.00 can coconut milk; 0.25 cup fresh parsley, chopped

This Caribbean Coconut Curry Chicken is a delicious and flavorful dish with a creamy and spicy curry sauce. It is made with chicken, coconut milk, and a variety of spices for a unique and flavorful meal that will have your taste buds singing.

Ingredients

3 lbs chicken breasts
2 tbsp curry powder
1 tsp ground ginger
0.5 tsp ground cumin
0.5 tsp garlic powder
0.5 tsp ground turmeric
0.25 tsp ground cayenne pepper
0.25 tsp ground allspice
0.25 tsp salt
0.25 tsp black pepper
2 tbsp olive oil
1 cup onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
2 tbsp tomato paste
1 can coconut milk
0.25 cup fresh parsley, chopped

Caribbean coconut milk Curry Chicken Main Dish
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short description

In a medium bowl, combine the curry powder, ginger, cumin, garlic powder, turmeric, cayenne pepper, allspice, salt, and black pepper. Mix together and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until cooked through. Remove from the skillet and set aside.
Add the onion, garlic, carrots, and celery to the skillet and cook for 5 minutes, stirring occasionally. Add the tomato paste and mix together. Add the coconut milk and the spice mixture and stir to combine. Add the cooked chicken back to the skillet and simmer for 10 minutes.
Serve the Caribbean Coconut Curry Chicken with fresh parsley, over rice, or with your favorite side dish.

detailed description

Start by gathering all of your ingredients and measuring them out.
In a medium bowl, combine the curry powder, ginger, cumin, garlic powder, turmeric, cayenne pepper, allspice, salt, and black pepper. Mix together and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until cooked through. Remove from the skillet and set aside.
Add the onion, garlic, carrots, and celery to the skillet and cook for 5 minutes, stirring occasionally. Add the tomato paste and mix together. Add the coconut milk and the spice mixture and stir to combine. Add the cooked chicken back to the skillet and simmer for 10 minutes.
Serve the Caribbean Coconut Curry Chicken with fresh parsley, over rice, or with your favorite side dish.

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