🥥🍛 Caribbean Coconut Curry Chicken Bowl

Slow-simmered curry chicken in a rich coconut-lime sauce, spooned over coconut rice with sweet fried plantains on the side and a bright mango-habanero salsa on top for a little sweet-spicy-tangy punch. This is a recipe passed down from my grandmother’s kitchen in Kingston, adjusted over the years but never rushed — the chicken needs its time in the pot to get properly tender. One bowl and you’ll understand why.