Curried Coconut Chicken Belizean Style

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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

(Photo Attributed to Author: H. Michael Karshis)

Curried Coconut Chicken, Belizean Style, Recipe-

Ingredients:
Directions:
  1. Heat the oil in a skillet over medium high flame. Sauté the garlic and onions until just softened and fragrant.
  2. 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.
  3. Place a lid on the skillet, and cook for 7 or 8 minutes, stirring once in a while to brown the chicken all over.
  4. 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.
  5. 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.
  6. 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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4 thoughts on “Curried Coconut Chicken Belizean Style

  1. How delightful sounding! I’ll have to whip this one up for hubby – he loves curry and spicy, and so do I.

  2. 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.

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