coconut curry with kalebanzo blend and jerk chicken
Recipe courtesy of Nick Barrington, CEC, ACE, Executive Chef, East Lake Golf Club (Atlanta)
- coconut oil - 2 to 3 Tbsp. (olive oil may be substituted)
- sweet Vidalia or yellow onion - 1 ea., medium/large, diced small
- chicken breast - 1 lb., boneless, skinless, diced into bite-sized pieces
- garlic - 3 cloves, finely minced
- ginger - 2 to 3 tsp., ground or 1 Tbsp. fresh, finely chopped
- coriander - 2 tsp., ground
- canned coconut milk - 1 ea., 13-ounce (Chef's note: I used full-fat. Will deliver a richer/thicker result.)
- carrots - 1 to 1 1/2 cups, shredded
- Thai red curry paste - 1 to 3 Tbsp., or to taste (curry powder may be substituted, to taste)
- kosher salt - 1 tsp., or to taste
- black pepper - 1/2 tsp., freshly ground, or to taste
- spinach leaves - about 3 cups, fresh
- lime juice - 1 Tbsp.
- brown sugar - 1 to 2 Tbsp., optional and to taste
- cilantro - 1/4 cup, fresh, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan - optional, for serving
- To a large skillet, add oil andonion, and sauté over medium-high heat until the onion begins to soften, about 5 minutes. Stir intermittently.
- Add garlic, ginger and coriander. Cook for about 1 minute, or until fragrant. Stir frequently.
- Add coconut milk, carrots, Thai curry paste, salt and pepper. Stir to combine. Reduce 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 Kalebanzo blend and lime juice. Stir to combine. Cook until blend has softened slightly and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Place roasted airline chicken breast atop curry.
- Evenly sprinkle with cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.