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Coconut Curry Chicken with Collard Greens

Instructions

  1. Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
  2. Add chicken, curry powder, allspice, thyme, salt, and pepper. Cook until chicken is browned. Center should be cooked to at least 165°F.
  3. Pour in coconut milk and simmer for 10 minutes.
  4. Stir in collard greens and cook for another 5 minutes until wilted.
  5. Serve with rice or plantains.

Ingredients

  • 2 Chicken Thighs, Cubed
  • 1 cup Collard Greens, Chopped
  • 1 Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1 cup Coconut Milk
  • 1 Tbsp Curry Powder
  • 1/2 tsp Allspice
  • 1 tsp Thyme
  • 1 Tbsp Olive Oil
  • 1/2 tsp Red Pepper Flakes
  • Salt & Pepper to Taste
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