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Coconut Chicken Curry

by Pierce Abernathy featured in Trinidadian Roti And Fillings

Inspired by


for 6 servings

  • 3 lb
    chicken, cubed (1.3 kg)


  • 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
  • ½ teaspoon
  • 2 tablespoons
  • 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



  1. 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.
  2. 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.
  3. Add the curry powder and stir well, cooking for 3-4 minutes more.
  4. 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.
  5. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  6. Add the chicken broth to the pot and stir.
  7. Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  8. Garnish with cilantro.
  9. Enjoy!




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