Micronesian Coconut Chicken Curry
Dive into the tropical flavors of the Pacific with this Micronesian Coconut Chicken Curry, a comforting and aromatic dish that harmoniously blends vibrant spices and creamy coconut milk. Tender chicken thighs are simmered alongside hearty potatoes, carrots, and crisp green beans, creating a medley of textures and colors. Infused with a fragrant mix of ginger, garlic, curry powder, and turmeric, this dish offers a perfect balance of warmth and earthiness. A splash of lime juice at the end brightens the flavors, while a garnish of fresh cilantro adds a refreshing finish. Ready in under an hour, this one-pot curry is perfect for family dinners or cozy nights in, and pairs beautifully with steamed rice or flatbread. Indulge in this island-inspired creation that’s as wholesome as it is flavorful!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 large Potato (diced)
- 1 large Carrot (sliced)
- 100 g Green beans (trimmed)
- 1 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 0.5 tsp Chili powder
- 2 tbsp Vegetable oil
- 200 ml Water
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with 0.5 tsp of salt and 0.25 tsp of black pepper. Set aside.
Heat the vegetable oil in a large pan or pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger. Cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the curry powder, turmeric powder, cumin powder, and chili powder. Cook for 1 minute to bloom the spices.
Add the chicken pieces and sauté for 5-7 minutes until lightly browned on all sides.
Stir in the diced potato and sliced carrot, ensuring they are coated with the spice mixture.
Pour in the coconut milk and water, and bring the mixture to a simmer.
Lower the heat, cover, and let it simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.
Add the green beans and cook for an additional 5-7 minutes until they are tender but still vibrant.
Stir in the lime juice, remaining salt, and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 5024 mg | 218% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 46.4 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3628 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
