Marshallese Coconut Curry Chicken
Marshallese Coconut Curry Chicken is a delicious and flavorful dish from Micronesian cuisine. This recipe combines tender chicken with aromatic spices and creamy coconut milk for a satisfying meal.
Ingredients
- 1.5 lbs chicken thighs, cut into chunks
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup 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
- 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 chunks 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 bell pepper. Stir to combine.
- Simmer the curry chicken for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the Marshallese Coconut Curry Chicken over cooked rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Marshallese Coconut Curry Chicken with a side of steamed vegetables or a fresh salad for a complete meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper to the curry chicken.
Cost
$15