Tongan Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) 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 thumb-sized piece of ginger, grated 1 thumb-sized piece of 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
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 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): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
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 until the onions are coated.
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, chicken broth, and tomato paste. Stir well to combine.
7. 7.
   Reduce the heat to low and simmer the curry for about 30 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 or roti.

Treat your ingredients with care...

• Chicken — Make sure to use boneless, skinless chicken pieces for this recipe to ensure a tender and juicy result.
• 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.
• If you prefer a thicker sauce, simmer the curry uncovered for the last 10 minutes of cooking.
• Feel free to add vegetables like bell peppers or potatoes to the curry for added texture and flavor.
• Adjust the amount of spices according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Tongan Coconut Chicken Curry with a side of steamed rice or warm roti bread. The fragrant curry pairs well with a refreshing cucumber and tomato salad to balance the richness of the dish.

Presentation advice

Garnish the Tongan Coconut Chicken Curry with a sprinkle of fresh cilantro to add a pop of color. Serve it in a vibrant bowl or on a decorative plate to enhance the visual appeal of the dish.