Caribbean Chicken Curry

with Roasted Plantain & Coconut Rice

40 MIN

2 Servings

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From the Test Kitchen

Caribbean cuisine is known for its savory curries, flavored with spices like turmeric, coriander, and cumin as well as local seasonings like allspice. We’re simmering tonight’s chicken with these ingredients (plus ginger, butter, and a bit of lime juice), then serving it over cooling coconut rice, which eagerly soaks up the vibrant sauce. A side of roasted plantain makes for a sweet complement to every bite, while marinated cucumber balances the dish’s rich flavors.

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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
½ cup Jasmine Rice
2 cloves Garlic
2 Scallions
1 Black Plantain
1 Cucumber
1 Lime
1 bunch Cilantro
2 Tbsps Butter
1 1-Inch Piece Ginger
¼ cup Coconut Milk Powder
1 Tbsp Caribbean Curry Spice Blend (Green Bell Pepper Powder, Ground Turmeric, Ground Coriander, Ground Cumin, & Ground Allspice)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. In a bowl, combine the coconut milk powder and 1 cup of water; whisk until smooth. Peel the plantain; cut crosswise into ¼-inch-thick rounds. Peel the cucumber, leaving alternating strips of skin intact; large dice. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Quarter the lime. Peel and thinly slice the garlic. Roughly chop the cilantro leaves and stems.

2 Make the coconut rice:

In a small pot, combine the rice, a big pinch of salt, and the coconut milk powder mixture. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

3 Roast the plantain:

While the rice cooks, place the plantain on a sheet pan; drizzle with olive oil and season with salt. Toss to coat. Arrange in a single, even layer. Roast, flipping halfway through, 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Marinate the cucumber:

While the plantain roasts, in a medium bowl, combine the cucumber, green tops of the scallions, half the ginger, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

5 Start the curry:

While the cucumber marinates, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the garlic, spice blend, white bottoms of the scallions, and remaining ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

6 Finish the curry & plate your dish:

Add ¼ cup of water to the pan and cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat and stir in up to half the butter (you will have extra butter) and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the coconut rice, finished curry, and roasted plantain between 2 dishes. Garnish with the cilantro. Serve with the marinated cucumber on the side. Enjoy!