Immensely popular in Belize is this Curried Coconut Chicken 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, and coconut milk is absolutely marvelous. Also, the dash of hot chili pepper sauce adds just the right “kick” to this delightful dish.
Curried Coconut Chicken, Belizean Style, Recipe-
Ingredients:
- 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
Directions:
- 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 Curried Coconut Chicken while nice and hot, garnished with a few fresh leaves of basil, and with a side dish of freshly cooked rice.
Note: This recipe is just one of many, taken from our Central American Cuisine pages!
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I am always looking for new ways to prepare chicken, and I also love curry dishes, so thanks for this one, I’m going to whip up this dish tonight.
Hey Bob, I’m with you, I eat a lot of chicken, it’s cheap protein, so it’s great to find new ways to prepare it.
Very interesting, a coconut curry sauce. I’ll have to accept this challenge! LOL
Accept the challenge and go for it, Mark! LOL 🙂
Looks delicious, I will for sure try this recipe!
Good! Come back and let us know how you liked it, ok?
How delightful sounding! I’ll have to whip this one up for hubby – he loves curry and spicy, and so do I.
Enjoy, Margo – your hubby is lucky to have a great cook like you for a wife!
I simply have to try this! It sounds like so many unique flavors coming together, with a dash of ZIP, too … very interesting.
Trust me, Linda – this is one of the finest chicken curry recipes ever. The coconut flavor sets up, contrasts and compliments the savory and hot seasonings with elegance.