Trinidadian Chicken Curry

with Coconut Grits & Collard Greens
A Blue Apron recipe with Indian roots

Ingredients

  • 1-3/4 cups light coconut milk
  • Salt
  • 3 cloves garlic, minced
  • 1 bunch collard greens, stems removed and leaves thinly sliced
  • 1 bunch cilantro, stems removed
  • 4 boneless, skinless chicken thighs, chopped into bite-sized pieces
  • 2 tsp Trinidadian curry spice blend*
  • 3/4 cup yellow grits
  • 1 lime, quartered, and 2 tsp lime zest
  • 1 Tbsp butter
  • 2 Tbsp dried coconut flakes

*Trinidadian Curry Spice Blend

  • 1/3 tsp Curry powder
  • 1/3 tsp Ground nutmeg
  • 1/3 tsp Smoked paprika
  • 1/3 tsp Dried thyme
  • 1/3 tsp Ground cumin
  • 1/3 tsp Ground white pepper

Directions

  1. In a medium pot, combine coconut milk (shake can before opening), a big pinch of salt, and 1-1/2 cups of water; bring to a boil.
  2. Mix together all ingredients for spice blend. Season chicken with salt, pepper, and spice blend; toss to coat.
  3. Slowly add grits to boiling coconut milk and water, whisking to break up any clumps. Reduce heat to low and simmer, whisking occasionally, 10-12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to 1/4 cup of water to achieve your desired consistency.)
  4. While grits simmer, heat a medium pan over medium heat until hot. Add the coconut flakes and toast, stirring frequently, 3-5 minutes, or until golden brown. Transfer to a plate. Wipe out the pan.
  5. While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2-4 minutes, or until the garlic is fragrant and the collard greens have wilted. Transfer to a plate and set aside in a warm place. Wipe out the pan.
  6. Remove grits from heat. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.
  7. In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5-7 minutes, or until browned and cooked through. Turn off the heat.
  8. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.
  9. Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges.