Tropical Spiced Coconut Chicken Curry
This Tropical Spiced Coconut Chicken Curry beautifully marries the rich flavors of the Pacific Islands with Asian culinary traditions. Tender chicken thighs simmered in creamy coconut milk are complemented by vibrant vegetables, fragrant ginger, and a robust blend of curry spices. The sweet and spicy notes create an irresistible dish that transports you to the lush landscapes of Micronesia. Whether served over fluffy steamed rice or accompanied by warm bread, this curry is sure to delight your palate and warm your heart.
4
Servings
200
Calories
14
Ingredients
Ingredients
Chicken thighs
1 lb (cut into pieces)
Potatoes
2-3 (quarter)
Carrots
2-3 (cut into small pieces)
Red bell pepper
1 big (cut into 1x1 cubes)
Green bell pepper
1 big (cut into 1x1 cubes)
Onions
2 medium (chopped)
Garlic
1 clove (minced)
Ginger
1 tablespoon (chopped)
Coconut milk
2 cups (use light if preferred)
Curry powder
2-3 tablespoons
Chili powder
1 teaspoon (optional)
Cooking oil
4 tablespoons
Salt
to taste
Pepper
to taste
Instructions
1
Heat 2 tablespoons of cooking oil in a large frying pan over medium heat. Add the chicken pieces and fry until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
2
In the same pan, add the remaining cooking oil and sauté the minced garlic, chopped onions, and ginger for 2-3 minutes, or until the onions become translucent and fragrant.
3
Return the browned chicken to the pan. Pour in the coconut milk, and add the curry powder and chili powder (if using). Stir well to combine.
4
Reduce the heat to low and let the mixture simmer for about 10 minutes to allow the flavors to meld together.
5
While the chicken is simmering, bring a separate pot of water to a boil. Add the quartered potatoes and carrots, and cook for 5-7 minutes, or until slightly tender but not fully cooked. Drain and set aside.
6
After 10 minutes, add the partially cooked potatoes, carrots, and the cubed red and green bell peppers to the chicken mixture. Stir gently to combine and simmer for another 5-10 minutes, or until all the vegetables are tender and the chicken is fully cooked.
7
Season with salt and pepper to taste before serving.
8
Serve hot over a bed of steamed rice for a fulfilling meal.
Nutrition Information
12.5g
Fat
15g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Spiced Coconut Chicken Curry?
It is a fusion dish that combines Pacific Island flavors with Asian culinary traditions, featuring chicken thighs, coconut milk, and aromatic spices.
What cut of chicken is recommended?
The recipe calls for 1 lb of chicken thighs cut into pieces.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
Can I use light coconut milk?
Yes, the recipe notes that light coconut milk can be used if preferred.
What vegetables are needed for this curry?
You will need potatoes, carrots, and both red and green bell peppers.
How should the bell peppers be prepared?
The red and green bell peppers should be cut into 1x1 inch cubes.
What is the calorie count per serving?
Each serving contains 200 calories.
How much fat is in a serving?
There is 12.5g of fat per serving.
What is the carbohydrate content?
Each serving contains 15g of carbohydrates.
How much protein does this dish provide?
This curry provides 10g of protein per serving.
How much garlic is required?
The recipe requires 1 minced clove of garlic.
How should the ginger be prepared?
You should use 1 tablespoon of chopped ginger.
What amount of curry powder is used?
The recipe suggests using 2-3 tablespoons of curry powder.
Is the chili powder required?
No, 1 teaspoon of chili powder is listed as an optional ingredient.
How much total cooking oil is needed?
A total of 4 tablespoons of cooking oil is used throughout the recipe.
How long do you fry the chicken?
Fry the chicken pieces for 5-7 minutes until golden brown.
How long should the aromatics be sauteed?
Sauté the garlic, onions, and ginger for 2-3 minutes until fragrant.
What is the first simmering step?
After adding the coconut milk and spices, let the mixture simmer for 10 minutes.
How do you prepare the potatoes and carrots?
Par-boil the quartered potatoes and carrot pieces in a separate pot of water for 5-7 minutes.
When do you add the vegetables to the chicken?
Add the par-boiled potatoes, carrots, and cubed bell peppers after the initial 10-minute simmer.
What is the final cooking time?
Simmer for an additional 5-10 minutes once all vegetables are added.
How should I season the curry?
Season with salt and pepper to taste before serving.
What is the best way to serve this curry?
It is best served hot over a bed of steamed rice or with warm bread.
Is this recipe considered spicy?
Yes, it features a robust blend of curry spices and optional chili powder for heat.
How many onions are used?
The recipe requires 2 medium onions, chopped.
What region inspires this dish?
The flavors are inspired by the lush landscapes of Micronesia.
Is this recipe suitable for a quick meal?
Yes, it is tagged as a quick meal and comfort food.
How many ingredients are in this recipe?
There are 14 ingredients in total.
Can I use different bell peppers?
While red and green are specified for color, you can use any variety of bell pepper available.
What are the primary flavors of this curry?
The dish features sweet coconut, pungent ginger, and savory curry spices.