Belizean Spicy Chicken Curry

Ingredients

This Belizean adaptation of the British Phall curry incorporates the unique flavors and spices found in Belizean cuisine. The original Phall curry is known for its extreme spiciness, while the Belizean version offers a more balanced level of heat. Additionally, the Belizean curry incorporates local spices and ingredients, giving it a distinct flavor profile that sets it apart from its British counterpart. We alse have the original recipe for Phall, so you can check it out.

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into 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 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tablespoons Belizean curry powder 2 tablespoons Belizean curry powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 scotch bonnet pepper, whole (optional for extra heat) 1 scotch bonnet pepper, whole (optional for extra heat)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 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): 20g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes and sliced bell peppers, cooking for a few minutes until they begin to soften.
5. 5.
   In a small bowl, combine the Belizean curry powder, cumin powder, paprika, turmeric, and dried thyme. Mix well.
6. 6.
   Sprinkle the spice mixture over the chicken and vegetables, stirring to coat everything evenly.
7. 7.
   If desired, add a whole scotch bonnet pepper to the pot for extra heat. Be cautious as scotch bonnet peppers are very spicy.
8. 8.
   Pour in the coconut milk and chicken broth, stirring to combine all the ingredients.
9. 9.
   Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
10. 10.
    Season with salt to taste.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Use caution when handling and avoid touching your face or eyes after handling the pepper. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the bell peppers before slicing.
• Adjust the spiciness by adding more or less Belizean curry powder and paprika.
• Serve the curry with steamed rice or warm tortillas for a complete meal.
• Make a larger batch of the curry paste and store it in the refrigerator for future use.
• Experiment with different vegetables such as potatoes, carrots, or green beans to add variety to the dish.

Serving advice

Serve the Belizean Spicy Chicken Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or warm tortillas to soak up the flavorful sauce.

Presentation advice

Present the Belizean Spicy Chicken Curry in a vibrant and colorful dish. Arrange the chicken pieces on top of the rice or tortillas and drizzle the sauce over them. Garnish with a sprig of fresh cilantro for an added touch of freshness.