Belizean Coconut Curry Chicken
Belizean Coconut Curry Chicken is a delicious and flavorful dish that combines the rich flavors of coconut milk, curry spices, and tender chicken. This dish is a staple in Belizean cuisine and is perfect for a cozy dinner at home.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups cooked white rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the chicken thighs to the skillet and cook until browned on all sides, about 5 minutes.
- Stir in the curry powder, turmeric, cumin, paprika, salt, and black pepper, coating the chicken evenly with the spices.
- Pour in the coconut milk and add the sliced red bell pepper. Bring the mixture to a simmer and let it cook for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the Belizean Coconut Curry Chicken over cooked white rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Belizean Coconut Curry Chicken with a side of fresh salad or steamed vegetables for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a chopped scotch bonnet pepper to the curry for extra heat.
Cost
$15