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Caribbean Chicken Curry Sheet Pan Dinner Recipe

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This recipe for Caribbean Chicken Curry Sheet Pan Dinner is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. boneless skinless chicken thighs or breasts (4-6 pieces)
1 red onion
1 red bell pepper
1 large sweet potato
1 T. fresh thyme leaves (1 tsp. dried)
1 ½ tsps. curry powder
1 tsp. Chinese five spice powder (or allspice)
¼ tsp. cayenne pepper
13 oz. can unsweetened coconut milk
1-3 garlic cloves
2 T. fresh grated ginger
2 T. honey
1 ½ tsps. corn starch or arrow root powder
Salt and pepper
Directions:
Directions:
Preheat the oven to 425 degrees. Spray a large rimed baking pan with nonstick cooking spray. Place the chicken on the baking sheet.
Peal the onion, and cut into quarters. Then slice into ¼ inch wedges. Seed the bell pepper, and slice into ¼ inch strips. Then cut the strips in half. Peel the sweet potato, and cut into ¼ inch rounds. Then cut tall the rounds into quarters. Spread the vegetables out on the baking sheet in a single layer.
Sprinkle the top of the chicken and vegetables with curry powder, Chinese five spice, cayenne, thyme, 1 1/2 teaspoons salt and black pepper to taste. Bake for 20 minutes. Meanwhile place the coconut milk, peeled garlic cloves, ginger, honey and cornstarch in the blender. Puree until smooth.
After 20 minutes, remove the sheet pan from the oven. Pour the coconut mixture over the top of the chicken and veggies. Jiggle the pan a little to help mix the roasted spices into the coconut milk. Then place back in the oven for 10 minutes, or until the curry sauce simmers. Serve warm.

 

 

 

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