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Trinidad Chicken Curry

Trinidad Chicken Curry

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Servings: Serves 6 (1 1/2 cup servings)

Prep Time: 25 minutes

Cook Time: 240 minutes

Ingredients: Add ingredients to List

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

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Quantity Ingredients coupon
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1 (13 oz.) can light coconut milk  
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3 cloves garlic, minced  
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1 Tbsp. grated fresh ginger  
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1 Tbsp. tomato paste  
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1 Tbsp. curry powder  
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1 Tbsp. turmeric  
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1 tsp. ground coriander  
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1 tsp. ground cumin  
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1/2 tsp. freshly ground black pepper  
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1/2 tsp. kosher salt, or to taste  
Increase quantity for this productDecrease quantity for this product
1 (2 lb. to 2 1/2 lb.) pkg. Taste of Inspirations boneless, skinless chicken thighs, each cut into 4 pieces  
Increase quantity for this productDecrease quantity for this product
2 sweet potatoes, peeled and cut into bite-size chunks  
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1 medium onion, thinly sliced  
Increase quantity for this productDecrease quantity for this product
1 jalapeno pepper, halved, seeded, and thinly sliced  
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1 (15 oz.) can pigeon peas or black eyed peas, rinsed and drained  
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3 Tbsp. finely chopped cilantro  
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1/2 cup plain nonfat Greek yogurt (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 (1 1/2 cup servings)
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Trinidad Chicken Curry is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Som much flavor! I have made this recipe twice already. The 1st time I followed the recipe exactly and it was delicious, so I made it again! The 2nd time I switched out the sweet potato for 3 sweet plantains (had them on hand) and I added about 1/2 cup currants. I am a garlic fiend so I doubled the garlic (!!). It added a little bit more savory sweetness to the flavor profile. Slow cookers rock!
Date published: 2013-10-17
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