Entree: Christmas Island – Central Culinary Region – Coconut Curry Chicken

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1.5 lb (680 g) bone-in chicken thighs, about 6 thighs
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 stalks lemongrass, white parts smashed and thinly sliced (about 30 g)
- 2 red chilies, sliced (adjust to taste)
- 2 tbsp (30 g) Malaysian-style curry powder
- 1 tsp (5 g) ground turmeric
- 1 can coconut milk, 13.5 oz (400 ml)
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 kaffir lime leaves (optional)
- 1 medium tomato, chopped, about 5 oz (150 g)
- 1 tbsp (15 ml) fresh lime juice
- Salt to taste
- Fresh cilantro, chopped, for garnish

Instructions

1. Heat the vegetable oil in a large heavy skillet or wok over medium heat. Season the chicken thighs lightly with salt and brown them skin-side down until golden, about 6–8 minutes per side; remove and set aside.
2. In the same pan, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic, ginger, lemongrass, and sliced chilies and cook until fragrant, about 1–2 minutes.
3. Stir in the curry powder and turmeric and toast briefly for 30–45 seconds to bloom the spices.
4. Return the browned chicken to the pan, pour in the coconut milk and chicken stock, and add the kaffir lime leaves and chopped tomato. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer for 25–30 minutes until the chicken is cooked through and the sauce has slightly thickened. Stir occasionally and skim any excess fat if desired.
6. Stir in the soy sauce, fish sauce, and palm sugar, then adjust seasoning with salt and lime juice to balance sweetness and acidity.
7. If the sauce is too thin, increase heat and reduce uncovered for 4–6 minutes to thicken. If too thick, add up to 1/4 cup (60 ml) water or stock.
8. Remove kaffir lime leaves before serving. Garnish with chopped cilantro and additional sliced chilies if desired. Serve hot.