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Trinidadian Chicken Curry

with Coconut Grits & Collard Greens

Trinidadian Chicken Curry with Coconut Grits & Collard Greens
Cook Time
20-30mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

The Caribbean island of Trinidad, with its vast cultural influences, is known for its complex and vividly flavorful cuisine­­. This includes dishes with Indian roots, like warming curries. Here, we’re seasoning chopped chicken with a signature blend of curry spices. After cooking the chicken, we’re adding a bit of butter and lime juice to the pan, resulting in a quick and light curry sauce. Coconut grits (which get their flavor and consistency from sweet, creamy coconut milk) make for a perfect pairing, accented by a garnish of pan-toasted coconut flakes.

Trinidadian Chicken Curry with Coconut Grits & Collard Greens ingredients
Make the coconut grits:
2 Make the coconut grits:

Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.

Toast the coconut flakes:
3 Toast the coconut flakes:

While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown. Transfer to a plate. Wipe out the pan.

Cook the collard greens:
4 Cook the collard greens:

While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Cook the chicken:
5 Cook the chicken:

In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

2 Make the coconut grits:

Slowly add the grits to the pot of boiling coconut milk and water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the grits seem too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat. Add the lime zest and half the butter; whisk until thoroughly combined. Season with salt and pepper to taste. Cover and set aside in a warm place.

Make the coconut grits:
Toast the coconut flakes:
3 Toast the coconut flakes:

While the coconut grits simmer, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring frequently, 3 to 5 minutes, or until golden brown. Transfer to a plate. Wipe out the pan.

4 Cook the collard greens:

While the coconut grits continue to simmer, in the pan used to toast the coconut flakes, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the garlic is fragrant and the collard greens have wilted. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Cook the collard greens:
Cook the chicken:
5 Cook the chicken:

In the pan used to cook the collard greens, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Add the remaining butter, the juice of 2 lime wedges and 1 tablespoon of water; stir until thoroughly combined, scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste.

6 Plate your dish:

Divide the coconut grits between 2 bowls. Top with the cooked collard greens and cooked chicken. Garnish with the toasted coconut flakes, cilantro and remaining lime wedges. Enjoy!

Plate your dish: