Entree: Pitcairn – Southern Culinary Region – Coconut Curry Chicken (Chicken cooked in a fragrant coconut milk curry with island spices and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (20 g) curry powder
- 1/2 tsp (1 g) ground turmeric
- 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 1 medium tomato, chopped (about 5 oz (140 g))
- 1 medium sweet potato, peeled and cubed (about 8 oz (225 g))
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) brown sugar
- 1 small red chili, sliced (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish

Instructions

1. Pat chicken thighs dry and season lightly with salt and pepper. Heat oil in a large heavy skillet or Dutch oven over medium-high heat and brown chicken thighs skin-side down until golden, about 5 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add onion, garlic, and ginger to the pan and sauté until softened and fragrant, about 4 minutes.
3. Stir in curry powder and turmeric and cook 1 minute to bloom the spices. Add chopped tomato and cook until it softens, about 3 minutes.
4. Pour in coconut milk and chicken stock, stirring to combine. Add sweet potato cubes, fish sauce, brown sugar, and sliced chili if using.
5. Return browned chicken to the pot, skin-side up, so the pieces are partly submerged. Bring to a gentle simmer, cover, and cook until chicken is cooked through and sweet potatoes are tender, about 25–30 minutes. Internal temperature of the chicken should reach 165°F (74°C).
6. Uncover and simmer a few minutes more if the sauce needs thickening. Stir in lime juice, adjust salt and pepper to taste.
7. Serve hot over steamed rice or with flatbread, garnished with chopped cilantro.