Hawaiian-style Coconut Chicken Curry

Ingredients

In this adaptation, the original Cameroonian Ngam nguv is transformed into a Hawaiian-style Coconut Chicken Curry by incorporating Hawaiian spices, such as ginger and garlic, and adding tropical ingredients like pineapple and bell peppers. The flavors are adjusted to create a balance between the rich and spicy Cameroonian cuisine and the vibrant and fruity Hawaiian cuisine. We alse have the original recipe for Ngam nguv, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until browned on all sides.
4. 4.
   Stir in the curry powder, turmeric, paprika, and chili flakes. Cook for a minute to toast the spices.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for 10 minutes, stirring occasionally.
6. 6.
   Add the sliced bell peppers and pineapple chunks to the pan. Cook for an additional 5 minutes until the vegetables are tender-crisp.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Hawaiian-style Coconut Chicken Curry over steamed rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken is cut into bite-sized pieces for even cooking and tenderness.
• Pineapple chunks — If using canned pineapple, drain the juice before adding it to the curry to avoid making the sauce too watery.
• Curry powder — Adjust the amount of curry powder and chili flakes according to your desired level of spiciness.

Tips & Tricks

• For a creamier curry, add a tablespoon of coconut cream towards the end of cooking.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a little water and stir it into the curry during the last few minutes of cooking.
• Feel free to add other vegetables like snow peas or baby corn for extra crunch and flavor.
• Adjust the spiciness by adding more or less chili flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Hawaiian-style Coconut Chicken Curry over a bed of steamed rice for a complete and satisfying meal. Garnish with fresh cilantro to add a pop of color and freshness.

Presentation advice

To enhance the presentation, serve the curry in a hollowed-out pineapple half. This adds a tropical touch and makes for an eye-catching centerpiece.