Entree: British Indian Ocean Territory – National Cuisine – Coconut Chicken Curry (Chicken simmered in a fragrant coconut milk and spice curry with island-style flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 1/2 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 garlic cloves, about 12 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) mild curry powder
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground coriander
- 1/4–1/2 tsp (0.5–1 g) cayenne pepper or chili powder, to taste
- 1 can (14 oz) (400 ml) full-fat coconut milk
- 1/2 cup (120 ml) chicken broth
- 1 medium tomato, about 6 oz (170 g), chopped
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar or palm sugar
- 6 curry leaves (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. Heat 2 tbsp (30 ml) oil in a large skillet or Dutch oven over medium-high heat. Season chicken with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper and brown in batches until golden, about 3–4 minutes per side; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 6–8 minutes.
3. Add garlic and ginger and cook 1 minute more until fragrant. Stir in curry powder, turmeric, ground coriander, and cayenne; cook 30–45 seconds to bloom the spices.
4. Add the chopped tomato, tomato juices, and brown sugar; cook 2–3 minutes until tomato softens.
5. Return the browned chicken to the pan, pour in coconut milk and chicken broth, and add curry leaves if using. Stir to combine and bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer 15–20 minutes until chicken is cooked through and sauce has slightly thickened. Taste and adjust salt, sugar, and lime juice.
7. Stir in lime juice and scatter chopped cilantro over the curry. Serve hot with steamed rice or flatbread.