Nevisian Coconut Curry Chicken
Experience the flavors of the Caribbean with this delicious Nevisian Coconut Curry Chicken recipe. The combination of tender chicken, aromatic spices, and creamy coconut milk will transport you to the beautiful island of Nevis.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 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 pot or deep skillet, heat the vegetable oil 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 browned on all sides.
- Stir in the curry powder, turmeric, cumin, coriander, paprika, salt, and black pepper, coating the chicken evenly with the spices.
- Pour in the coconut milk and add the sliced red bell pepper. Stir to combine.
- Bring the curry to a simmer, then reduce the heat to low and cover the pot. Let it simmer for 30 minutes, or until the chicken is cooked through and tender.
- Serve the Nevisian Coconut Curry Chicken over cooked rice and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot or deep skillet Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving suggestions: Garnish with fresh cilantro and serve with a side of naan bread.
Tips & tricks
Tips: For a spicier curry, add a chopped scotch bonnet pepper or a pinch of cayenne pepper.
Cost
$15