Caribbean Coconut & Curry Chicken

by Anthony Nichols

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High Protein

Contains Nuts

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

650

Fat

32g

Ingredients

Chicken ThighCanola and Olive Oil BlendTurmericButterExtra Virgin Olive OilRed OnionAllspiceOnion PowderBlack PepperTomato PureeCilantroGarlicCoconut FlakesCorn StarchBasmati RiceKosher SaltGreen BeansChicken BaseYukon PotatoesCoconut MilkCurry PowderThymePickled Jalapeno PeppersGreen Bell PepperCanola OilCayenne PowderCanned PineapplePaprika

Reviews

4.2

Based on 76 reviews

Esteban Fernandez · 03/12/25

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About Anthony Nichols

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.