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Trinidadian Chicken Curry with Coconut Grits & Collard Greens

Blue Apron
  • minutes
  • Serves 2

INGREDIENTS

4

Boneless, Skinless Chicken Thighs

3/4 cup

Yellow Grits

1 3/4 cups

Light Coconut Milk

3 cloves

Garlic

1

bunch Collard Greens

1

Lime

1

bunch Cilantro

2

Tbsps Dried Coconut Flakes

1 tbsp

Butter

2

tsps Trinidadian Curry Spice Blend (Curry Powder, Ground Nutmeg, Smoked Paprika, Dried Thyme, Ground Cumin & Ground White Pepper)