Entree: New Caledonia – Northern Culinary Region – Coconut Chicken Curry (A creamy Pacific-style chicken curry made with coconut milk, warm spices, ginger and citrus.)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (14 g) Madras or mild curry powder
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) tomato paste
- 1 can 14 oz (400 ml) full-fat coconut milk
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) fresh lime juice
- 1 cup (185 g) jasmine rice, uncooked
- 1 1/2 cups (360 ml) water for cooking rice
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- 1 small red chili, thinly sliced, optional for garnish

Instructions

1. Rinse jasmine rice until water runs clear, combine with 1 1/2 cups (360 ml) water in a saucepan, bring to a simmer, cover and cook on low 15 minutes; remove from heat and let rest covered 10 minutes.
2. Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and brown in batches until lightly golden, about 3 minutes per side; remove and set aside.
3. Reduce heat to medium, add sliced onion and cook until softened, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in curry powder, turmeric and tomato paste and cook 1 minute to bloom the spices. Pour in coconut milk and chicken stock, whisking to combine.
5. Return browned chicken to the pan, bring to a gentle simmer, cover and cook until chicken is cooked through and sauce has thickened slightly, about 12–15 minutes.
6. Stir in fish sauce, brown sugar and lime juice; adjust salt and pepper to taste. If sauce is too thick, add up to 2 tbsp (30 ml) water or stock.
7. Serve the curry over steamed jasmine rice, garnish with chopped cilantro and sliced red chili if using.