Coconut Chicken Curry
by Pierce Abernathy • featured in Trinidadian Roti And Fillings
Inspired by caribbeanpot.com
Ingredients
for 6 servings
-
3 lb chicken, cubed (1.3 kg)
Marinade
- ¼ medium white onion, diced
-
¼ cup fresh scallion, chopped (25 g) - 2 cloves garlic, minced
-
1 tablespoon fresh cilantro, chopped -
3 tablespoons curry powder - 4 sprigs fresh thyme
-
2 tablespoons fresh parsley, chopped -
2 teaspoons salt -
½ teaspoon pepper -
2 tablespoons oil - ½ medium white onion, diced
- 2 cloves garlic, minced
-
2 tablespoons curry powder -
¼ cup fresh scallion, chopped (25 g) -
13.5 oz coconut milk, 1 can (890 mL) - pepper, to taste
-
1 ½ cups chicken broth (360 mL) - fresh cilantro, for garnish
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Preparation
- In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
- Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
- Add the curry powder and stir well, cooking for 3-4 minutes more.
- Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
- Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
- Add the chicken broth to the pot and stir.
- Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
- Garnish with cilantro.
- Enjoy!
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