Trinidadian Chicken Curry with Coconut Polenta and Collard Greens
I don’t know why I never thought to use coconut milk instead of milk or water when I made polenta or grits in the past, but it is delicious. While the polenta cooks, you make the chicken thighs by sprinkling a mixture of curry powder, nutmeg, smoked paprika, thyme, and cumin and sauteing them with onion and garlic. When the chicken is cooked, add some lime juice. For the collard greens or kale, just quickly cook them with some garlic and a little bit of water until they are cooked through. To finish the polenta, add some lime zest and a touch of butter to make it extra creamy. Garnish the dish with some toasted coconut flakes and fresh cilantro. It’s a wonderful combination and the Trinidadian spice blend is really good. Click here for the recipe….