Caribbean Chicken Curry with Roasted Plantain & Coconut Rice

Caribbean Chicken Curry

with Roasted Plantain & Coconut Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Caribbean Chicken Curry with Roasted Plantain & Coconut Rice
Title
time-saving
tips & techniques
Prepare the ingredients:
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.

Make the coconut rice:
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.

Roast the plantain:
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.

Marinate the cucumber:
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.

Start the curry:
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.

Finish the curry & plate your dish:
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!

Tips from Home Chefs

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.

Make the coconut rice:
Roast the plantain:
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.

Marinate the cucumber:
Start the curry:
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!

Finish the curry & plate your dish:
Browse Steps
1 of 6