Tonight's dish was influenced by the Caribbean island of Trinidad, combining Indian curry with coconut and lime. I "marinated" the chicken in the curry seasoning before making the grits in coconut water, mixed with lime zest. The curry wasn't especially spicy, but made a nice contract with the sweet, creamy grits. The grits were topped with wilted collard greens, curry chicken and toasted coconut flakes. Interesting flavors.
3 Stars
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