Melanesian-style Coconut Chicken Curry

Ingredients

In this Melanesian adaptation, the traditional Chinese Sang cheong is transformed into a Coconut Chicken Curry by incorporating local Melanesian ingredients and flavors. The original dish typically uses soy sauce and Chinese spices, whereas the Melanesian version replaces soy sauce with coconut milk and introduces tropical spices like turmeric and lemongrass. Additionally, the Melanesian version incorporates local vegetables such as taro, yam, and sweet potatoes to enhance the dish's texture and flavor. We alse have the original recipe for Sang cheong, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 cups taro, peeled and cubed 2 cups taro, peeled and cubed
• 2 cups yam, peeled and cubed 2 cups yam, peeled and cubed
• 2 cups sweet potatoes, peeled and cubed 2 cups sweet potatoes, peeled and cubed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the turmeric powder, cumin powder, and coriander powder. Cook for another minute to toast the spices.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass stalks. Bring to a simmer.
6. 6.
   Add the taro, yam, and sweet potatoes to the pot. Stir well to combine.
7. 7.
   Cover the pot and let the curry simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Taro — Make sure to peel the taro properly as the skin can be tough and fibrous. Use gloves while handling taro as it may cause skin irritation for some individuals.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• If taro, yam, or sweet potatoes are not available, you can substitute them with other root vegetables like potatoes or carrots.
• Serve the curry with steamed rice or roti bread to soak up the delicious sauce.
• To enhance the flavor, marinate the chicken in a mixture of turmeric, ginger, and garlic for 30 minutes before cooking.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.

Serving advice

Serve the Melanesian-style Coconut Chicken Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or roti bread for a complete and satisfying meal.

Presentation advice

Present the Melanesian-style Coconut Chicken Curry in a vibrant serving dish, allowing the colors of the curry and vegetables to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.