Tongan Coconut Chicken Curry

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into 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
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3. 3.
   In a small bowl, combine the turmeric powder, cumin powder, coriander powder, and paprika. Mix well.
4. 4.
   Add the spice mixture to the pot and stir to coat the onions, garlic, and ginger.
5. 5.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
6. 6.
   Pour in the coconut milk, tomato paste, soy sauce, and brown sugar. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Tongan Coconut Chicken Curry hot with steamed rice.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing easily. Use a spoon or wear gloves to avoid staining your hands.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Marinating the chicken in the spice mixture for a few hours before cooking can enhance the flavors.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Tongan Coconut Chicken Curry with a side of steamed rice to soak up the delicious curry sauce. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Tongan Coconut Chicken Curry in a deep serving dish, allowing the vibrant yellow curry to take center stage. Sprinkle some chopped cilantro on top for an appealing touch. Serve with a side of steamed rice in a separate bowl to create an inviting and visually pleasing presentation.