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Trinidad Chicken Curry
Servings:
Serves 6 (1 1/2 cup servings) as an appetizerPrep Time:
25 minutesCook Time:
240 minutes
Ingredients
1 (13 oz.) can light coconut milk
3 cloves garlic, minced
1 Tbsp. grated fresh ginger
1 Tbsp. tomato paste
1 Tbsp. curry powder
1 Tbsp. turmeric
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. kosher salt, or to taste
1 (2 lb. to 2 1/2 lb.) pkg. Taste of Inspirations boneless, skinless chicken thighs, each cut into 4 pieces
2 sweet potatoes, peeled and cut into bite-size chunks
1 medium onion, thinly sliced
1 jalapeno pepper, halved, seeded, and thinly sliced
1 (15 oz.) can pigeon peas or black eyed peas, rinsed and drained
3 Tbsp. finely chopped cilantro
1/2 cup plain nonfat Greek yogurt (optional)
Directions
1. Add coconut milk, garlic, ginger, tomato paste, curry powder, turmeric, coriander, cumin, black pepper, and salt to a slow cooker and stir to mix well. Add chicken, sweet potatoes, onion, and jalapeno and stir well to distribute. Sprinkle peas over mixture and do not stir.
2. Cover and cook on high for 4 hours (or on low for 8 hours).
3. Ladle into deep bowls and sprinkle each serving with cilantro. If desired, serveyogurt on the side.
Source: Hannaford fresh Magazine, September - October 2013
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 (1 1/2 cup servings) |
| Base Nutrients | |
| Calories | 310 kcal (16%) |
| Calories from Fat | 81 kcal (0%) |
| Total Fat | 9 g (14%) |
| Saturated Fat | 4 g (18%) |
| Cholesterol | 115 mg (38%) |
| Sodium | 450 mg (19%) |
| Total Carbohydrates | 25 g (8%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 31 g (52%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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