Caribbean Curry Recipe

Name: Caribbean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil divided; 2 pounds boneless skinless chicken thighs cut into bite-size pieces; 1 onions medium, chopped; 2 cloves garlic chopped; 1 teaspoon fresh ginger finely grated; 1 cup pineapple chunks fresh or canned; 2 cups cauliflower florets cut into 1-inch pieces; 3 teaspoons curry powder divided; 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce; 2 tablespoons chopped fresh cilantro; 4 cups cooked brown rice hot, or white rice; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

Servings: persons

2 tablespoons vegetable oil divided
2 pounds boneless skinless chicken thighs cut into bite-size pieces
1 onions medium, chopped
2 cloves garlic chopped
1 teaspoon fresh ginger finely grated
1 cup pineapple chunks fresh or canned
2 cups cauliflower florets cut into 1-inch pieces
3 teaspoons curry powder divided
1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
2 tablespoons chopped fresh cilantro
4 cups cooked brown rice hot, or white rice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1
Season chicken with 1 teaspoon curry powder, salt and pepper. Heat 1 tablespoon oil in deep 12-inch nonstick skillet over medium high heat and cook chicken, stirring occasionally, 5 minutes or until almost cooked. Remove chicken from skillet and set aside.
2
Heat remaining 1 tablespoon oil in same skillet and cook onion with remaining 2 teaspoons curry powder over medium heat, stirring frequently, 4 minutes or until onion is tender. Stir in garlic and ginger and cook 30 seconds. Stir in cauliflower and pineapple and cook, stirring occasionally, 2 minutes. Stir in Pasta Sauce and simmer 10 minutes or until cauliflower is tender.
3
Stir in chicken and simmer 2 minutes or until chicken is thoroughly cooked. Sprinkle with cilantro. Serve with hot rice.

1301

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil divided, 2 pounds boneless skinless chicken thighs cut into bite-size pieces, 1 onions medium, chopped, 2 cloves garlic chopped, and more.

Yes, Caribbean Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Curry

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