Micronesian Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 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): 25g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

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.
   In a small bowl, combine the ground turmeric, cumin, coriander, and paprika. Mix well.
4. 4.
   Add the spice mixture to the pan and stir to coat the onions, garlic, and ginger.
5. 5.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
7. 7.
   Add the sliced bell pepper and carrot to the pan and cook for an additional 5 minutes, or until the vegetables are tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Micronesian Coconut Chicken Curry hot with steamed rice.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• Customize the vegetables by adding other favorites such as green beans or zucchini.
• For a creamier texture, use full-fat coconut milk.
• Adjust the seasoning according to your taste preferences by adding more or less spices.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

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

Presentation advice

Present the Micronesian Coconut Chicken Curry in a vibrant serving dish, allowing the colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing garnish.