Chuukese Coconut Chicken Curry
Chuukese Coconut Chicken Curry is a traditional dish from the Micronesian cuisine that is bursting with flavor and rich in coconut goodness. This creamy and aromatic curry is a perfect blend of spices, coconut milk, and tender chicken, creating a comforting and satisfying meal.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the chicken thighs to the pot and cook until they are browned on all sides.
- Stir in the curry powder, turmeric, cumin, paprika, salt, and black pepper, coating the chicken and onions with the spices.
- Pour in the coconut milk and add the sliced red bell pepper. Stir well to combine all the ingredients.
- Bring the curry to a gentle boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the Chuukese Coconut Chicken Curry over cooked rice and enjoy!
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
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Serving plates Measuring spoons Measuring cups
Serving suggestions
Serve the Chuukese Coconut Chicken Curry with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add some chopped chili peppers or a dash of cayenne pepper to the curry.
Cost
$15