Entree: British Indian Ocean Territory – Central Culinary Region – Coconut Milk Chicken Curry (Chicken simmered in fragrant coconut milk and island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (about 6 thighs)
- 2 tbsp (30 ml) coconut oil
- 1 large onion (8 oz (225 g)), thinly sliced
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) crushed tomatoes
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) cayenne pepper or chili powder, adjust to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 13.5 oz (400 ml) canned full-fat coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 10–12 fresh curry leaves (optional)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked rice, for serving

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (about 6 thighs)
- 2 tbsp (30 ml) coconut oil
- 1 large onion (8 oz / 225 g), thinly sliced
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) crushed tomatoes
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) cayenne pepper or chili powder, adjust to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 13.5 oz (400 ml) canned full-fat coconut milk
- 1/2 cup (120 ml) chicken stock or water
- 10–12 fresh curry leaves (optional)
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked rice, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken pieces dry and season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper.
2. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add chicken in batches and brown on all sides, 3–4 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium, add the onion and a pinch of salt, and cook until soft and golden, about 6–8 minutes. Add garlic and ginger and cook, stirring, 1 minute until fragrant.
4. Stir in tomato paste and crushed tomatoes, cook 2–3 minutes to deepen the flavors. Add turmeric, cumin, coriander, and cayenne; cook 1 minute to toast the spices.
5. Return the browned chicken to the pan, pour in the coconut milk and chicken stock, add the curry leaves if using, and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pan.
6. Reduce heat to low, cover partially, and simmer until the chicken is cooked through and sauce has slightly thickened, 20–25 minutes.
7. Stir in lime juice and adjust seasoning with salt and pepper to taste. If a thinner sauce is desired, add a splash more stock or water.
8. Serve hot over cooked rice and garnish with chopped cilantro.

1. Pat the chicken pieces dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add chicken in batches and brown on all sides, 3–4 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium, add the onion and a pinch of salt, and cook until soft and golden, about 6–8 minutes. Add garlic and ginger and cook, stirring, 1 minute until fragrant.
4. Stir in tomato paste and crushed tomatoes, cook 2–3 minutes to deepen the flavors. Add turmeric, cumin, coriander, and cayenne; cook 1 minute to toast the spices.
5. Return the browned chicken to the pan, pour in the coconut milk and chicken stock, add the curry leaves if using, and bring to a gentle simmer. Scrape up any browned bits from the bottom of the pan.
6. Reduce heat to low, cover partially, and simmer until the chicken is cooked through and sauce has slightly thickened, 20–25 minutes.
7. Stir in lime juice and adjust seasoning with salt and pepper to taste. If a thinner sauce is desired, add a splash more stock or water.
8. Serve hot over cooked rice and garnish with chopped cilantro.