Caribbean Coconut Curry Chicken with Fried Plantains and Steamed Broccoli
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This Caribbean Coconut Curry Chicken with Fried Plantains and Steamed Broccoli is a delightful and flavorful dish that comes together in about an hour. The chicken is marinated in a fragrant coconut milk and spice mixture, then simmered until tender. While the chicken marinates, you'll fry up some plantains and steam fresh broccoli. Serve everything over fluffy white rice for a complete and satisfying meal. With a bit of advanced prep and some multitasking, you'll have this vibrant and tropical-inspired dinner on the table in no time.
Meat, Eggs, & Dairy
- 4 pounds chicken breast
- 1 cup coconut milk
Fresh Produce & Herbs
- 4 whole plantain
- 1 pound broccoli floret
- 1 small onion
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 2 cups long-grain white rice
- 1 tablespoon vegetable oil
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