Enjoy this beautiful fusion of cuisines from all over the world! Be inspired to make delicious Curried Chicken with Coconut Milk!
For more delicious recipes like this one, check out our fresh World Fusion category!
Curried Chicken with Coconut Milk
Ingredients
Curried Chicken with Coconut Milk
by Chef Patricia DeMauro
Chicken
-
2 1/2 pounds chicken
Spices
- 2 tablespoons Jamaican curry powder
- 1 tablespoon South African spices* – sea salt, mustard seeds, black peppercorns, coriander, onion, garlic powder, paprika, chili pepper
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1 tablespoon allspice
- 1 tablespoon North African spices* – allspice, cardamom, red pepper flakes, garlic powder, coriander, fennel
- 1 tablespoon garam masala
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cayenne pepper
- 1 serrano pepper – cut and diced finely. You can also use scotch bonnet pepper, habanero pepper, or any pepper with a spicy punch.
- 3 – 4 cloves garlic – smashed, peeled and diced
- 1 medium onion – peeled and diced
- 1 teaspoon chopped ginger
- * Optional If you like your food spicy, then go ahead and add the two optional spices noted above
Coconut vegetable medley
- 2 carrots – washed, peeled and diced
- 1 large potato – washed, peeled and diced
- 1/4 to 1/2 cups water
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 cup coconut milk
Preparation
- Cut Chicken into bite size pieces, removing skin and fat. Wash the cut chicken under cold water. Pat dry using paper towels. Place in a large mixing bowl. I used part white meat and part dark meat. For this recipe, I prefer the dark meat as it seems to maintain moisture. I suggest you try both white meat and dark meat for the first time you make the recipe, so you can decide for yourself and your family, which you prefer.
- Mix the spices well with the chicken. Cover the bowl of the seasoned chicken with plastic wrap, then marinate in the refrigerator for 3 hours, or overnight.
- Heat dutch oven to medium Add oil and butter until it begins to sizzle, but not overly hot. Add marinated chicken to heated dutch oven. Cook until all sides of chicken are browned, stirring often. Add water to the browning chicken so that it doesn’t burn.
- When chicken is cooked, add diced carrots, diced potatoes, water, coconut milk, cooking oil, and butter. Cover dutch oven with lid and cook 25 – 30 minutes on medium heat stirring often. A nice curry sauce will form.
- Serve over white or brown rice. This meal is also great to serve with sweet potatoes. A recipe and video of sweet potatoes will be posted on Fresh19.
Mangia!
Credits
CHEF
Patricia DeMauro
MUSIC
Docteur Nico by Vinnie DeMasi