Email Link SMS X Search Clock Right Arrow

Coconut Chicken Curry

from the video Trinidadian Roti And Fillings ▶︎

by Pierce Abernathy

Inspired by


for 6 servings

  • 3 lb (1.3 kg) chicken, cubed


  • ¼ medium white onion, diced
  • ¼ cup (25 g) fresh scallion, 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 (25 g) fresh scallion, chopped
  • 13.5 oz (890 mL) coconut milk, 1 can
  • pepper, to taste
  • 1 ½ cups (360 mL) chicken broth
  • 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!
More like this
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now