Caribbean Coconut & Curry Chicken
One of Chef Anthony’s favorite things to eat on a cold day, this Caribbean-inspired stew is made with a rich blend of spices, tender chunks of chicken thigh, and a hint of coconut milk. Enjoy it with turmeric-butter rice and pineapple & jalapeño topping.
Nutritional facts
Protein
39g
Carbs
55g
Calories
650kcal
Fat
32g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Turmeric, Butter, Extra Virgin Olive Oil, Red Onion, Allspice, Onion Powder, Black Pepper, Tomato Puree, Cilantro, Garlic, Coconut Flakes, Corn Starch, Basmati Rice, Kosher Salt, Green Beans, Chicken Base, Yukon Potatoes, Coconut Milk, Curry Powder, Thyme, Pickled Jalapeno Peppers, Green Bell Pepper, Canola Oil, Cayenne Powder, Canned Pineapple, Paprika
Contains milk, coconut, wheat, soybeans.
Reviews
4.2
Based on 159 reviews
Charmaine · 08/28/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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