2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
One 13-ounce can coconut milk
1 to 1 1/2 cups shredded carrots
3 tablespoons TricNic® Jamaican Spicy
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
about 3 cups fresh Callaloo leaves or Spanish
1 tablespoon lime juice
1/4 cup fresh cilantro, finely chopped for garnishing
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, carrots, TricNic® Jamaican Spicy Curry Paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the Callaloo, lime juice, and stir to combine. Cook until Callaloo has wilted and is tender, about 1 to 2 minutes.
Sprinkle with the cilantro and serve immediately with white rice. Enjoy!
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