On the Grill

Jamaican Chicken Curry

Golden Raisin-Almond Rice Pilaf
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Ingredients

  • 2½ lb bone-in 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
  • 1 tsp ground coriander
  • 4 carrots, sliced
  • 1 lb organic Yukon Gold potatoes, cut into chunks
  • 1 (13.5-oz) can coconut milk
  • ½ cup water

Instructions

  1. Grip and remove chicken skin from thighs using paper towels. Sprinkle chicken with ½ tsp each salt and pepper.
  2. Brown chicken, in batches, in hot oil in a large Dutch oven over medium-high heat 2 minutes per side. Remove chicken from pan.
  3. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add ginger, curry powder, and coriander. Cook 1 minute. 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

  • 2 cloves garlic, minced
  • 1½ cups brown basmati rice, rinsed
  • 2 Tbsp olive oil
  • 3 cups water
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup sliced almonds
  • ¾ cup organic golden raisins
  • ¼ cup chopped fresh parsley

Side Dish Instructions

  1. Cook garlic and rice in hot oil in a large saucepan over medium heat 30 seconds 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 evaporates.
  3. Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
  4. Add raisins and parsley during last 5 minutes of cooking; stir in nuts before serving.

Nutritional Information

Main Side Total
Servings 6 6
Calories
490
299
789
Fat (g) 31 10 41
Sat. Fat (g) 16 1 17
Protein (g) 30 6 36
Carb (g) 23 52 75
Fiber (g) 4 4 8
Sodium (mg) 415 198 613

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