Entree: Christmas Island – Coconut Curry Chicken (Chicken simmered in a fragrant coconut-milk-based curry with spices and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) coconut oil (optional) (30 ml)
- 6 shallots, thinly sliced (approx. 6 oz / 170 g)
- 4 garlic cloves, crushed (approx. 1.5 oz / 45 g)
- 1 tbsp (15 g) fresh ginger, grated (15 g)
- 1 tbsp (15 g) fresh turmeric, grated or 1 tsp (2 g) ground turmeric (15 g / 2 g)
- 2 stalks lemongrass, white parts only, bruised and chopped (about 2 oz / 60 g)
- 2-3 fresh red chiles, sliced (or 1-2 tbsp (15-30 g) chili paste) (15-30 g)
- 1 tbsp (15 g) curry powder or Malay-style curry paste (15 g)
- 1 tsp (5 g) ground coriander (5 g)
- 1/2 tsp (2.5 g) ground cumin (2.5 g)
- 1 can 14 fl oz (400 ml) coconut milk (400 ml)
- 1 cup (240 ml) chicken stock or water (240 ml)
- 1 tbsp (15 ml) fish sauce (15 ml)
- 1 tbsp (12 g) palm sugar or brown sugar (12 g)
- 2 kaffir lime leaves (optional)
- 1 medium potato, cut into chunks (optional), 1 cup (150 g)
- 2 tbsp (8 g) chopped fresh cilantro or daun kesum (Vietnamese mint) for garnish (8 g)
- Salt to taste
- Fresh lime wedges for serving

Instructions

1. Heat the vegetable oil and coconut oil in a large heavy skillet or Dutch oven over medium-high heat. Season chicken pieces lightly with salt and brown in batches until golden on both sides, 4–5 minutes per side. Transfer browned chicken to a plate.
2. Reduce heat to medium. Add shallots and sauté until translucent, about 4 minutes. Add garlic, ginger, turmeric, lemongrass, and chilies; cook until fragrant, about 2 minutes.
3. Stir in curry powder, ground coriander, and cumin and toast briefly, about 30 seconds, until aromatic.
4. Return the browned chicken to the pot. Add coconut milk, chicken stock, fish sauce, palm sugar, and kaffir lime leaves if using. Bring to a gentle simmer.
5. If using potato, add it now. Cover partially and simmer over low heat until chicken is tender and sauce has reduced to a creamy consistency, about 25–30 minutes.
6. Adjust seasoning with salt and more sugar or fish sauce to balance sweet and savory. Remove lemongrass pieces and kaffir lime leaves before serving.
7. Garnish with chopped cilantro or daun kesum and serve with lime wedges alongside steamed rice.