On the Grill

Jamaican Chicken Curry

Golden Raisin-Almond Rice Pilaf
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Ingredients

  • 2½ lb bone-in, skinless chicken thighs
  • ¾ tsp salt, divided
  • ½ tsp pepper
  • 3 Tbsp olive oil
  • 1 onion, chopped
  • 1 large organic jalapeño pepper, minced
  • 1 (1-inch) piece ginger, minced
  • 3 Tbsp curry powder
  • 4 carrots, sliced
  • 1 lb organic Yukon Gold potatoes, cut into chunks
  • 1 (13.66-oz) can light coconut milk
  • ½ cup water

Instructions

  1. Sprinkle chicken with ½ tsp each salt and pepper. Brown chicken, in batches, in hot oil in a large Dutch oven over medium-high heat 2 minutes per side. Remove chicken from pot.
  2. Add onion and jalapeño to pot; sauté 5 minutes or until tender. Add ginger and curry powder. Cook 1 minute longer.
  3. Stir in ¼ tsp salt, carrots, potatoes, coconut milk, water, and browned chicken.
  4. Bring to a boil; reduce heat, and simmer, partially covered, 20 minutes or until chicken is done and vegetables are tender.
  5. Serve over Golden Raisin-Almond Rice Pilaf recipe.

Side Dish Ingredients

  • 1 cup sliced almonds
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup brown basmati rice
  • 2 cups water
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup organic golden raisins
  • ¼ cup chopped fresh parsley

Side Dish Instructions

  1. Toast nuts in a dry skillet over medium heat until fragrant. Heat oil in a large saucepan over medium heat; add garlic and rice. Cook 2 minutes or until toasted; add water, salt, and pepper.
  2. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until rice is tender and water is evaporated.
  3. Add raisins and parsley during last 5 minutes of cooking; stir in nuts before serving.

Nutritional Information

Main Side Total
Servings 6 6
Calories
365
273
638
Fat (g) 17 13 30
Sat. Fat (g) 5 1 6
Protein (g) 29 7 36
Carb (g) 22 37 59
Fiber (g) 17 4 21
Sodium (mg) 443 200 643

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