96% would make again
Coconut Chicken Curry
featured in Trinidadian Roti And Fillings
Tasty Team
June 10, 2019
Inspired by caribbeanpot.com
Ingredients
for 6 servings
- 3 lb chicken (1.3 kg), cubed
Marinade
- ¼ medium white onion, diced
- ¼ cup fresh scallion (25 g), chopped
- 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 (25 g), chopped
- 13.5 oz coconut milk (890 mL), 1 can
- pepper, to taste
- 1 ½ cups chicken broth (360 mL)
- fresh cilantro, for garnish
Nutrition Info
- Calories 565
- Fat 24g
- Carbs 11g
- Fiber 5g
- Sugar 5g
- Protein 73g
Estimated values based on one serving size.
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!
Ingredients
for 6 servings
- 3 lb chicken (1.3 kg), cubed
Marinade
- ¼ medium white onion, diced
- ¼ cup fresh scallion (25 g), chopped
- 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 (25 g), chopped
- 13.5 oz coconut milk (890 mL), 1 can
- pepper, to taste
- 1 ½ cups chicken broth (360 mL)
- fresh cilantro, for garnish
Nutrition Info
- Calories 565
- Fat 24g
- Carbs 11g
- Fiber 5g
- Sugar 5g
- Protein 73g
Estimated values based on one serving size.
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!
Inspired by caribbeanpot.com
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