Entree: Pitcairn – National Cuisine – Island Style Chicken Curry (A coconut-based curried chicken stew flavored with island spices and aromatics)

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 15 min

Cook 30 min

Total 45 min

Ingredients

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

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total approx. 1.5 lb (680 g))
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped, approx. 1 cup (225 g)
- 3 cloves garlic, minced, approx. 5/16 oz (9 g) (3 cloves)
- 1 tbsp (6 g) fresh ginger, grated
- 1 red bell pepper, sliced, approx. 1 cup (150 g)
- 2 medium potatoes, peeled and diced, approx. 10 oz (280 g)
- 2 tbsp (14 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (3 g) ground cumin
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 can coconut milk, 13.5 oz (400 ml)
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 ml) lime juice
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- Cooked white rice, for serving, about 4 cups (800 g)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total approx. 1.5 lb / 680 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped, approx. 1 cup (225 g)
- 3 cloves garlic, minced, approx. 9 g (3 cloves)
- 1 tbsp (6 g) fresh ginger, grated
- 1 red bell pepper, sliced, approx. 1 cup (150 g)
- 2 medium potatoes, peeled and diced, approx. 10 oz (280 g)
- 2 tbsp (14 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (3 g) ground cumin
- 1 tbsp (12 g) brown sugar
- 1 tbsp (15 ml) soy sauce or fish sauce
- 1 can coconut milk, 13.5 oz (400 ml)
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 ml) lime juice
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- Cooked white rice, for serving, about 4 cups (800 g)

Instructions

1. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken on both sides, 3–4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the same pot and sauté until softened, about 4 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin and cook 30–45 seconds to bloom the spices. Add the brown sugar and soy or fish sauce and stir to combine.
4. Return the chicken to the pot and add the diced potatoes, sliced bell pepper, coconut milk, and chicken broth. Bring to a gentle simmer.
5. Cover and cook over low heat until the chicken is cooked through and potatoes are tender, about 25–30 minutes. Uncover during the last 10 minutes to thicken the sauce slightly if desired.
6. Remove the pan from heat, stir in the lime juice and chopped cilantro, and adjust seasoning with salt and pepper.
7. Serve hot over steamed white rice, spooning generous curry and vegetables over each portion.