Caribbean Chicken Curry with Roasted Plantain & Coconut Rice

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.)
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fresh
ingredients
Caribbean Chicken Curry with Roasted Plantain & Coconut Rice
Title
time-saving
tips & techniques
Cilantro
Jasmine Rice
Scallions
Black Plantains
Cucumber
Lime
Garlic
Butter
Coconut Milk Powder
Ginger
How To: Chop Scallions
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Caribbean Chicken Curry

Prepare the ingredients:
How To: Peel Garlic
How To: Peel Plantains
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:
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