Entree: Vanuatu – Vanuatu Curry (Island-style coconut curry with root vegetables and chicken, flavored with local spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin-on or skinless
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 2 tbsp (30 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1 small Scotch bonnet or bird's eye chili, seeded and finely chopped (optional)
- 1 cup (240 ml) water or light chicken stock
- 2 cups (480 ml) coconut milk (full fat preferred)
- 8 oz (225 g) taro, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) sweet potato, peeled and cut into 1-inch (2.5 cm) cubes
- 1 medium carrot, sliced (about 4 oz / 115 g)
- 1 tbsp (15 ml) fish sauce or 1 tsp (5 ml) soy sauce (optional)
- 1 lime, cut into wedges, for serving
- 1/2 cup (15 g) fresh cilantro or parsley, chopped, for garnish
- Cooked white rice or roasted breadfruit, for serving

Instructions

1. Pat the chicken thighs dry and season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper. Heat the vegetable oil in a large pot or heavy skillet over medium-high heat and brown the chicken thighs 3–4 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until translucent, about 4 minutes. Add the garlic, grated ginger and chopped chili (if using) and cook 1 minute until fragrant.
3. Stir in the curry powder and turmeric and cook 30 seconds to bloom the spices. Add the water or stock and scrape up any browned bits from the bottom of the pot.
4. Return the browned chicken to the pot. Add the coconut milk, taro, sweet potato and carrot. Bring to a gentle simmer, then reduce heat to low, cover and cook 25–30 minutes until the root vegetables are tender and the chicken is cooked through (internal temp 165°F / 74°C).
5. Adjust seasoning with fish sauce or soy sauce and more salt or pepper to taste. If the curry is too thin, simmer uncovered a few minutes to thicken; if too thick, add a splash of water.
6. Serve hot over steamed white rice or with roasted breadfruit, garnish with chopped cilantro or parsley and lime wedges on the side.