Polynesian Curry
Transport your taste buds to the tropics with this vibrant Polynesian Curry, a delightful fusion of sweet and savory flavors inspired by island cuisine. Tender, bite-sized chicken thighs are simmered in a rich, aromatic sauce made from creamy coconut milk, bold curry powder, and a touch of ground turmeric for warmth. The addition of juicy pineapple chunks and crisp red bell peppers brings a refreshing sweetness, while soy sauce and lime juice deliver a subtle tangy depth. Perfectly balanced with a hint of brown sugar, this one-pot wonder comes together in just 50 minutes, making it an ideal choice for a weeknight dinner or a cozy gathering. Serve this tropical curry over fluffy jasmine rice and garnish with fresh cilantro to complete the dish. Whether you're craving comfort or a culinary escape, this Polynesian Curry is sure to satisfy!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 400 milliliters canned coconut milk
- 300 grams pineapple chunks (fresh or canned)
- 1 large red bell pepper
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 2 tablespoons cilantro leaves (for garnish)
- 4 cups cooked jasmine rice (for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the boneless chicken thighs into bite-sized pieces and season with salt and black pepper. Set aside.
Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Deseed and slice the red bell pepper into thin strips.
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the seasoned chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is soft and translucent.
Stir in the curry powder and ground turmeric, cooking for 1-2 minutes until the spices are fragrant.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Add the pineapple chunks, sliced red bell pepper, soy sauce, and brown sugar. Stir well to incorporate.
Return the cooked chicken to the skillet, ensuring it is submerged in the curry sauce. Simmer for an additional 10-12 minutes, or until the chicken is fully cooked and the sauce has slightly thickened.
Stir in the lime juice and adjust seasoning with additional salt or pepper, if needed.
Serve the Polynesian curry over a bed of cooked jasmine rice and garnish with fresh cilantro leaves.
Enjoy your tropical and aromatic Polynesian Curry!
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 15.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 884 mg | 19% | |
*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.
