Entree: Nauru – Nauruan Chicken Curry

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (16 g) mild curry powder
- 1 tsp (3 g) ground turmeric
- 1 fresh chili, sliced (optional)
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tsp (4 g) sugar
- Juice of 1 lime (about 1 tbsp / 15 ml)
- Salt to taste (about 1 tsp / 5 g, adjust)
- Fresh cilantro or flat-leaf parsley for garnish (no measurement required)

Instructions

1. Pat chicken thighs dry and season lightly with salt. Heat oil in a heavy-bottomed pot over medium-high heat and brown the chicken pieces on both sides, about 4–5 minutes per side; remove and set aside.
2. Reduce heat to medium and add chopped onion to the pot; sauté until soft and translucent, about 5–7 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in curry powder, turmeric and sliced chili (if using), toasting the spices briefly to bloom their flavor, about 1 minute.
4. Add chopped tomato and tomato paste, cook until tomato begins to break down, about 3–4 minutes.
5. Return the browned chicken to the pot, add coconut milk and chicken stock (or water), and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pan.
6. Cover and simmer gently for 25–30 minutes, or until chicken is cooked through and tender. Uncover for the last 5–10 minutes if you prefer a slightly thicker sauce.
7. Stir in fish sauce (or soy), sugar, and lime juice; taste and adjust salt, acidity, or sweetness as needed.
8. Serve hot garnished with fresh cilantro or parsley, accompanied by steamed rice or local starches.