Coconut Curry Chicken
Coconut Curry Chicken is a popular dish in Bahamian cuisine, known for its rich and flavorful sauce. This recipe combines tender chicken with aromatic spices and creamy coconut milk, creating a delicious 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 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 rice, for serving
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add the chopped onion and garlic, sauté until softened.
- Add the chicken thighs to the skillet and cook until browned on all sides.
- 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 to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the Coconut Curry Chicken over cooked rice and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stove
Serving suggestions
Serve the Coconut Curry Chicken with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For a spicier kick, add a chopped scotch bonnet pepper to the curry sauce.
Cost
$15