Golden Island Curry Chicken with Callaloo and Coconut Rice

Succulent chicken pieces simmered in a rich, aromatic Jamaican curry sauce, perfectly complemented by tender steamed callaloo and fluffy coconut-infused rice.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $4.31/serving

Dietary

• Dairy-Free
• Egg-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• rich
• classic
• sauté
• steam

Ingredients

• 1 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 piece fresh ginger (1 inch, grated)
• 2 tablespoon Jamaican curry powder
• 1 teaspoon dried thyme
• 0.5 teaspoon ground allspice
• 1 potato (large, peeled, cut into 1-inch cubes)
• 1 red bell pepper (cored, diced)
• 13.5 fluid ounce coconut milk (full-fat)
• 1 cup chicken broth
• 1.5 cup white rice (uncooked)
• 2.5 cup water
• 0.5 cup shredded coconut (unsweetened)
• 10 ounce callaloo (frozen, chopped)
• 1 lime (cut into wedges, for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. First, prepare the coconut rice. In a medium saucepan, combine the 1 1/2 cups white rice, 2 1/2 cups water, and 1/2 cup shredded coconut. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. While the rice cooks, season the 1 pound chicken thighs generously with salt and black pepper.
3. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until browned. Remove chicken and set aside.
4. To the same pot, add the 1 medium yellow onion, 3 cloves garlic, and 1 inch fresh ginger. Sauté for 3-5 minutes until softened and fragrant.
5. Stir in the 2 tablespoons Jamaican curry powder, 1 teaspoon dried thyme, and 1/2 teaspoon ground allspice. Cook for 1 minute, stirring constantly, until fragrant.
6. Return the chicken thighs to the pot. Add the 1 large potato, 1 red bell pepper, 1 can coconut milk, and 1 cup chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and potatoes are tender.
7. Meanwhile, steam the 1 package frozen chopped callaloo according to package directions, or until tender-crisp. Drain any excess liquid.
8. Once the curry is ready, check seasoning and adjust with salt and black pepper if needed. Fluff the coconut rice with a fork.
9. Serve the Golden Island Curry Chicken over the coconut rice, alongside the steamed callaloo. Garnish with lime wedges if desired.

Notes

To ensure maximum flavor, allow the chicken to marinate in the curry powder mixture for at least 30 minutes, or even overnight in the refrigerator. Leftovers store well for up to 3 days in an airtight container.

Nutrition (per serving)

• Calories: 620
• Protein: 38.2 g
• Carbohydrates: 65.5 g
• Fat: 22.8 g
• Fiber: 8.1 g
• Sodium: 680 mg
• Saturated Fat: 13.5 g
• Sugar: 5.2 g
• Cholesterol: 105 mg