Blue Apron Subscription: Trinidadian Chicken Curry

efckitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Trinidadian Chicken Curry with Coconut Grits & Collard Greens

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Coconut Grits? Is that even a thing? I wasn’t convinced it would be tasty, so I made some backup rice:

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Just in case!

 

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Guys, the grits weren’t terrible. They weren’t amazing, but then . . . I’m not sure grits can BE amazing. I don’t think I’ll be making them again any time soon, but it was a fun new flavor to try.

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Blue Apron’s chicken thighs were extremely fatty, and by the time I trimmed everything up I had literally half as much poultry, so I tossed in a chicken breast to make up the difference.

 

If I make it again:

  1. More collard greens! (I feel like I say this every week, but sheesh, Blue Apron–we want MORE VEG!)
  2. Skip the coconut flakes and cilantro
  3. Go for some plain old Basmati rice instead of grits

Did my kids eat it: Yes, surprisingly.

melissakitchensig

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