Caribbean Curry

A couple weeks ago I made a yummy dinner that was rockin influences from the islands. It was really good, so I decided to share it on here:

Chicken:

However many people you are feeding have a chicken breast of 4-6 oz ready for each. Coat them with a rub of salt, pepper, cumin and paprika (make you rub 1 part salt, 2 parts pepper, 3 parts cumin, 2 parts paprika). Once the chicken is throughly coated arrange on baking sheet (I use my wonderful pampered chef small bar pan). Bake at 350 for 20-30 minutes or until juices run clear and a thermometer shows an internal temperature of 160. 

While you are waiting on your chicken:

Beans:
A can of Goya Black beans- for this recipe not drained or rinsed. Which is not something I often do since you can, in most cases, dramatically reduce sodium and that canned sort of flavor by rinsing. But in this case, you want all that bean-liquid-stuff.

So, get a little olive oil going in a saucepan. Add in 3 gloves minced garlic, a half a sweet onion diced, and half a yellow bell diced and a teaspoon grated fresh ginger (or 1/4 tsp ground). Sautee those babies till your onion is soft and translucent and everything is fragrant.

Once that is ready to go add in a tablespoon of yellow curry powder. combine with ingredients until curry is sort of blended with the oil and strong smelling, about a minute. This will keep the curry from tasting powder or raw.

Now you can dump in that can of black beans. If that doesn't seem to be enough liquid for it to stew for 25-30 minutes, add chicken broth as needed. We want our beans to come out in a stew consistency, not too liquidy.

Right before your chicken is done cooking and dinner will be happenin' (say 10 minutes before):

So next step is the greens. I had some tasty and spicy radish greens from a lovely bunch of radishes at the farmer's market. However any spicy and not too tough green would do, dandelion greens would probably be very nice here. 

I thoroughly cleaned my greens and then cut them into bite sized pieces. for sautéing  this means just cut up any super long strands to make forkfuls more manageable. 

I keep these sorts of greens in damp towels in ziplocs

Then be sure to have some chopped garlic ready to go. Olive oil in a pan on medium heat. Once your oil is hot add your garlic and cook till fragrant. Throw in all your greens, it always feels like a ton till they wilt to almost nothing, and a pinch of salt and pepper. Cover the pan with a lid for about a minute, then open to your greatly reduce bounty and stir till coated with the garlicky oil. 

Now dish it all up, topped with a little cilantro, yumtown!!: