Sunday, March 6, 2016

Blue Apron Meal #1: Trinidadian Chicken Curry with Coconut Grits and Collard Greens

This past week I made my first Blue Apron meal. I set out all of the ingredients I would need, rolled up my sleeves, and got to slicing and dicing.
The recipe card that they send with the ingredients is really helpful because it includes a picture of the final product, as well as pictures of the process. I started by cooking the grits in light coconut milk.

Next, I toasted the coconut flakes.
After that I sautéed the collard greens in olive oil with minced fresh garlic, some sea salt and black pepper.
Finally, I cooked the chicken using their Trinidadian curry spice blend (which was amazing!) and a tablespoon of butter.

The chicken was unreal. I haven't cooked chicken stovetop in a while but I think I may need to go back to that.




Now while they say that this serves two, I got three generously sized portions out of it (bonus!). And quite honestly, I could have easily gotten four. I told my sister and a couple of friends about it and they all want the recipe!

The meal was delicious! The chicken was incredible - a nice crisp on the outside, juicy on the inside, and incredibly flavorful. The coconut grits were a nice blend of savory and tropical with the sea salt, black pepper, coconut milk, and fresh lime zest added. This is a meal I will definitely be making again.

Next, up the acorn squash risotto (yumm!):)

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