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
• 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 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
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, mix together the turmeric powder and chili powder to make a curry paste. Add the curry paste to the pan and cook for a minute to release the flavors.
4. 4.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
5. 5.
   Stir in the sliced bell pepper and carrot, and cook for a few minutes until slightly softened.
6. 6.
   Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine all the ingredients.
7. 7.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Micronesian Coconut Chicken Curry over steamed rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking throughout the curry.
• Turmeric powder — Be cautious when handling turmeric powder as it can stain surfaces and clothing. Use a spoon or wear gloves to avoid staining your hands.
• 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, increase the amount of chili powder or add fresh chili peppers.
• Customize the vegetables by adding other favorites such as green beans or zucchini.
• For a creamier texture, use full-fat coconut milk.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• Allow the curry to simmer for longer for a richer and more developed flavor.

Serving advice

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

Presentation advice

Present the Micronesian Coconut Chicken Curry in a vibrant bowl, allowing the colors of the curry and vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.