There are a thousand ways to make Caribbean chicken, all adding plenty of spice to
satisfy your longing for flavor. This is a quick and easy recipe that makes
great leftovers. It is hearty and warm enough for a comforting winter meal, yet
carries the enticing flavors of summer in the Caribbean. It pairs very well
with broccoli, zucchini, sautéed greens or cauliflower. Spoon it over a serving
of cauliflower rice for a more authentic dish. One serving covers your protein
and fat for one meal. Add vegetables for a complete meal.
2 Tbs. organic coconut or macadamia nut oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1-14oz can crushed tomatoes
3 organic boneless, skinless chicken breasts, cut into chunks
1-2 Tbs. curry powder (can start with 1 Tbs. and add more
after adding coconut milk, to taste)
Himalayan sea salt & freshly-ground pepper, to taste
1 to 1-1/2 cups canned coconut milk, mixed well (depends on
amount of curry used and consistency you prefer)
Cinnamon, add starting with 2 healthy pinches, then to taste
1-2 Tbs. xylitol or Swerve (to cut acidity, and to taste)
Heat oil in a large stainless-steel pan over medium-high heat. Add onion, sautéing until
soft and lightly browned. Add garlic and sauté for one minute.
Add tomatoes, chicken, curry powder, salt and pepper. Reduce to simmer, stirring
often, and cook about 20 minutes, or until chicken is thoroughly cooked. Add coconut milk,
mixing well, and cook an additional 5 minutes. Sprinkle with cinnamon, to taste, and stir.
This dish creates a lot of sauce to pour over cauliflower rice. You can also steam
your vegetables, then add them to the chicken vegetables at the end.