Micronesian Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute until fragrant.
4. 4.
   Add the chicken pieces to the pan and cook until browned on all sides.
5. 5.
   In a small bowl, mix together the ground turmeric, cumin, coriander, and paprika. Add this spice mixture to the pan and stir well to coat the chicken.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
7. 7.
   Add the sliced bell pepper and carrot to the pan and cook for an additional 5 minutes, or until the vegetables are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Micronesian Coconut Chicken Curry hot with steamed rice.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• Customize the vegetables by adding other favorites such as green beans or zucchini.
• For a creamier texture, use full-fat coconut milk.
• Adjust the seasoning according to your taste preferences by adding more or less spices.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Micronesian Coconut Chicken Curry with a side of steamed rice or naan bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Micronesian Coconut Chicken Curry in a vibrant serving dish, allowing the colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.