Coconut Chicken Curry
Lagos, Nigeria · View all recipes
Overview
Coconut chicken curry is a one-pan dish of chicken simmered in coconut milk with a curry spice blend and whatever vegetables are to hand, broccoli, cabbage, peppers, potato, carrot. The word curry is worth being precise about. It is not a single spice or a single dish. It comes from English usage during colonial rule in India, applied broadly to spiced saucy dishes, and it now covers an enormous range of unrelated cooking across South Asia, Southeast Asia, the Caribbean and East Africa. A curry powder sold in a jar is a blend, and the blends differ substantially between manufacturers and regions. Coconut milk versions belong mainly to the coastal and tropical end of that range, southern India, Thailand, Malaysia, the Caribbean, and the Swahili coast of East Africa, where coconut is grown and used heavily. This particular recipe is a general one rather than a regional tradition, which is its strength: it tolerates substitution well and is designed to be varied. **Filed as Worldwide**, the recipe as written makes no specific national claim, so attributing it to any one cuisine would be inventing detail.
AFN Heritage Note
The English word curry was applied broadly under colonial rule in India to spiced saucy dishes, and now describes an extensive and unrelated range of cooking across several continents. Coconut-based versions are concentrated in tropical coastal regions including the Swahili coast of East Africa.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Prepare the coconut milk and mix with the corn flour. Set aside.
- 2
Shred the green, red and yellow bell peppers with the mushrooms and chop the onion.
- 3
Marinade the chicken pieces with the onion powder, thyme, some salt, black pepper and half of the chopped onions.
- 4
Put it in a pot with little water, stir over medium heat till it is well steamed.
- 5
Add the coconut milk mixture and the curry powder, cover and cook for about 3 minutes.
- 6
Add the mushrooms and once it boils again, chopped carrots, green & red bell pepper and green peas.
- 7
Cover and once it simmers, add salt and more water if necessary.
- 8
Leave to cook until the chicken is tender and the veggies are well cooked.
- 9
Serve with boiled white rice, boiled white coconut rice, pasta, mashed potatoes and other boiled staple foods.
Africook’s Notes
Personal notes from Jennifer Ezeokoli- Brown the chicken first and take it out. The fond left behind is where the depth comes from.
- Cook the curry powder in oil briefly before liquid goes in, raw spice powder tastes dusty.
- Keep the coconut milk below a hard boil or it splits and goes grainy.
- Add quick vegetables like broccoli or peppers near the end so they keep their texture.
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