Entree: British Indian Ocean Territory – Northern Culinary Region – Coconut Chicken Curry (Chicken simmered in a spiced coconut-milk sauce with aromatics and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chili powder or cayenne (adjust to taste)
- 14 fl oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 1 cup (240 g) diced tomatoes (fresh or canned)
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) fish sauce or 1 tsp (6 g) salt, to taste
- 1 tsp (4 g) sugar
- 1 green chili, sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt and black pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper and brown in batches until golden on all sides, about 4 minutes per side; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, and chili powder and cook 30–60 seconds to bloom the spices. Add the diced tomatoes and tomato juices, scraping up any browned bits.
4. Return the browned chicken to the pan. Pour in the coconut milk and chicken stock, stir to combine, then add lime juice, fish sauce (or salt), and sugar. Bring to a gentle simmer.
5. Reduce heat to low, cover, and simmer for 20–25 minutes until the chicken is cooked through and the sauce has thickened. If using, add the sliced green chili during the last 5 minutes.
6. Taste and adjust seasoning with salt, pepper, or lime juice. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.