Micronesian Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture becomes fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the curry powder, turmeric powder, cumin powder, and coriander powder. Cook for an additional 1-2 minutes to toast the spices and enhance their flavors.
5. 5.
   Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer.
6. 6.
   Add the sliced bell pepper and carrot to the pot. Cover and let the curry simmer for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Stir in the fish sauce and brown sugar. Season with salt and pepper to taste.
8. 8.
   Serve the Micronesian Coconut Chicken Curry over steamed rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking the chicken thighs. Cook them until they are just cooked through to maintain their moisture.
• Curry powder — Use a good quality curry powder to enhance the flavor of the dish. If desired, you can also make your own curry powder by toasting and grinding a blend of spices like turmeric, cumin, coriander, and fenugreek.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker curry, simmer the dish uncovered for the last 10 minutes to allow some of the liquid to evaporate.
• Feel free to customize the vegetables in the curry based on your preferences. You can add ingredients like potatoes, green beans, or spinach for added variety.
• Adjust the seasoning according to your taste preferences. Add more fish sauce for a saltier flavor or more brown sugar for a sweeter taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Micronesian Coconut Chicken Curry over a bed of steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of freshness and color.

Presentation advice

To make the dish visually appealing, arrange the colorful bell peppers and carrots on top of the curry. Sprinkle some chopped cilantro over the dish for an added touch of green.