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Blue Apron Subscription: Trinidadian Chicken Curry
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
Coconut Grits? Is that even a thing? I wasn’t convinced it would be tasty, so I made some backup rice:
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.
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:
- More collard greens! (I feel like I say this every week, but sheesh, Blue Apron–we want MORE VEG!)
- Skip the coconut flakes and cilantro
- Go for some plain old Basmati rice instead of grits
Did my kids eat it: Yes, surprisingly.