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.

Nevisian Coconut Curry Chicken

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

  1. In a large pot or deep skillet, heat the vegetable oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  3. Add the chicken thighs to the pot and cook until browned on all sides.
  4. Stir in the curry powder, turmeric, cumin, coriander, paprika, salt, and black pepper, coating the chicken evenly with the spices.
  5. Pour in the coconut milk and add the sliced red bell pepper. Stir to combine.
  6. 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.
  7. 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