Immensely popular in Belize is this Chicken Coconut Curry dish. It can be served by itself as a mid-day lunch meal, or as one of the entrees in a larger, supper repast. The subtle blending of curry, spices, coconut milk is absolutely marvelous. Also, the dash of hot chili pepper sauce adds just the right “kick” to this delightful dish.
Chicken Coconut Curry Recipe-
- 1 lb. boneless and skinned chicken breasts, cut into bite-sized slices
- 2 tbsp, vegetable oil
- 2 large white or yellow onions, peeled and grated fine
- 6 large cloves garlic, peeled and minced
- 2 tsp. freshly grated turmeric root
- 2 tsp. yellow curry powder
- 1/2 tsp. red curry powder
- 1 tsp. cumin seeds
- 2 tsp. ghost chili pepper sauce
- 2 tbsp. lime juice
- 1 tbsp. rice vinegar
- ½ cup unsweetened coconut milk
- 6 medium-sized red tomatoes, cored and chopped fine
- 2 tbsp. ketchup
- ½ tsp. salt, or to taste
- ½ cup chicken stock
- fresh basil leaves, for garnish
- freshly cooked rice, as accompaniment
- Heat the oil in a skillet over medium high flame. Sauté the garlic and onions until just softened and fragrant.
- Add and stir in the grated turmeric, cumin seeds, and both curry powders. Fry for just 2 or 3 minutes, and then add in the chicken pieces.
- Place a lid on the skillet, and cook for 7 or 8 minutes, stirring once in a while to brown the chicken all over.
- Now add and stir in the ghost chili pepper sauce, coconut milk, lime juice, chopped tomatoes, ketchup, chicken stock, rice vinegar, and salt to taste.
- Again place the lid on the skillet, bring to a good boil and cook, stirring now and then, for 10 to 12 minutes, or until the liquids have thickened nicely.
- Serve your Chicken Coconut Curry while nice and hot, garnished with a few fresh leaves of basil, and with a side dish of freshly cooked rice.
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