Juicy curried chicken in a creamy coconut sauce
Coconut Curried Chicken

Dear Diary,

I must admit that this coconut curried chicken tastes just as good as it looks. I was very pleased with the outcome of this recipe considering the little time it took to prepare. I do enjoy using a curry blend  of spices, and it did not disappoint. This dish came out very flavourful, and the taste was just as vibrant as the color.  The chicken was tender and well seasoned, and the sauce was creamy with just the right balance of the coconut flavour and heat from the scotch bonnet pepper. This coconut curried chicken coupled with fluffy, steamed rice,  was a quite pleasing to my taste buds.

Jamaican Style Coconut Curried Chicken
Yum
Print Recipe
Coconut curried chicken recipe is a delicious twist on the traditional curried chicken. The addition of coconut milk gives the sauce a nice, rich, creamy texture which compliments the deep earthy, savory curry spice. This dish goes well a side of fluffy white rice or mashed potatoes. Give this recipe a try, it is absolutely delicious.
Servings Prep Time
4 persons 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time
20 minutes
Jamaican Style Coconut Curried Chicken
Yum
Print Recipe
Coconut curried chicken recipe is a delicious twist on the traditional curried chicken. The addition of coconut milk gives the sauce a nice, rich, creamy texture which compliments the deep earthy, savory curry spice. This dish goes well a side of fluffy white rice or mashed potatoes. Give this recipe a try, it is absolutely delicious.
Servings Prep Time
4 persons 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 persons 10 minutes
Cook Time
20 minutes
Ingredients
Servings: persons
Instructions
  1. Cut the chicken into bite size pieces. Remove skin and excess fat, wash thoroughly and leave to drain for 5- 10 minutes
  2. Add all the powdered seasonings to the chicken (except for 1 teaspoon of the curry powder), gently massage the chicken to ensure the seasonings are fully incorporated, then set aside and allow to marinate for 20-30 minutes.
  3. Pour the vegetable oil into a pan and allow it heat up, then add the other teaspoon of curry powder followed by the chopped onion, garlic, scallion and pepper. Stir and allow to cook for 1-2 minutes.
  4. Add the marinated chicken to the pot, cover and allow to cook on high heat for approximately 8 minutes, stirring occasionally to prevent the chicken from sticking to the pot.
  5. Add 1 cup of hot water and cook on medium heat until it has reduced to 1/3 of its volume.
  6. Add the coconut milk and allow it to reduce and thicken to a gravy consistency then remove from heat and serve.
Share this Recipe

Leave a Reply