Chicken Callaloo final.jpg

Chicken Callaloo over Tomato Rice Pilaf

Servings: 1

Tender chicken chunks stewed together with curry, coconut milk, spinach, and okra. Serve over a roasted tomato rice pilaf.


  • 2 Chicken breast — cut into strips (4 oz)
  • 2 tbsp. Olive oil
  • 1 tsp. Garlic — chopped
  • 1/4 c. Red onions — sliced
  • 1/4 c. Dark rum
  • 1/8 c. Chicken stock
  • 2 tsp. Curry paste
  • 1/8 c. Coconut milk
  • Fresh spinach — shredded
  • Okra
  • Salt and pepper to taste — to taste
  • Roasted Tomato Rice Pilaf
  • Toasted Coconut


  1. In a medium sauté pan, add the olive oil, garlic, red onions and chicken strips.
  2. Deglaze the pan with the rum.
  3. Add the Chicken Stock, curry paste, coconut milk, okra, and spinach; adjust seasoning with salt and pepper.
  4. Serve with Rice Pilaf and garnish with Toasted Coconut. Serve in large rimmed soup bowl.