Entree: Norfolk Island – Coconut Chicken Curry (Island-style chicken simmered in fragrant coconut milk with warm curry spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (6 g) fresh ginger, grated
- 2 tbsp (16 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken stock
- 1 can (14 oz) (400 ml) coconut milk
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 1 medium tomato, diced, approx. 6 oz (170 g)
- 1-2 small green chilies, sliced (optional), approx. 10 g
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 1/4 cup (15 g) fresh cilantro, chopped for garnish
- Cooked rice or root vegetables for serving

Instructions

1. Pat the chicken thighs dry, season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken on both sides until golden, about 4–5 minutes per side; remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the pan and sauté until softened, about 5 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the curry powder and turmeric and cook 30–45 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring.
4. Pour in the chicken stock and scrape up any browned bits from the pan. Return the browned chicken thighs to the pot, skin side up. Bring to a gentle simmer, cover, and cook 20 minutes.
5. Uncover and add the coconut milk, brown sugar, diced tomato, and sliced chilies if using. Simmer gently, uncovered, for another 15–20 minutes until the chicken is cooked through and the sauce has thickened slightly. Adjust seasoning with the remaining salt and pepper.
6. Stir in the lime juice and remove from heat. Garnish with chopped cilantro and serve hot over steamed rice or boiled root vegetables.