Entree: Niue – Niuean Chicken Curry (Niuean-style coconut chicken curry flavored with island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total about 24 oz / 680 g)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, chopped (about 5 oz / 140 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (18 g) mild curry powder (adjust to taste)
- 1 medium tomato, diced (about 5 oz / 140 g)
- 1 medium potato, peeled and cubed (about 8 oz / 225 g) or 1 cup (150 g) taro, optional
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce or soy sauce (optional)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (4 g) sugar
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 small fresh chili, sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro or chopped spring onion for garnish

Instructions

1. Pat chicken thighs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, reduce heat to medium and add chopped onion. Sauté until soft and translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in curry powder and cook 1 minute to toast spices. Add diced tomato and cook until it begins to soften, about 2 minutes.
4. Return chicken to the pot, add cubed potato, pour in coconut milk and chicken stock, and stir gently to combine. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 25–30 minutes until chicken is cooked through and potatoes are tender.
5. Remove lid, stir in fish sauce (if using), lime juice, sugar, and adjust salt and pepper to taste. Simmer uncovered 3–5 minutes to thicken the sauce as desired.
6. Garnish with sliced chili and chopped cilantro or spring onion. Serve hot with steamed rice or boiled taro.