Cayman Koko Kari is a traditional Cayman Island recipe for a classic curry of chicken and bell pepper in a spiced coconut base. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Cayman Coconut Curry (Cayman Koko Kari).
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Ingredients:
500g chicken, cut into bite-sized pieces
2 tbsp curry powder
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
400ml tin coconut milk
2 tbsp vegetable oil
1 tsp ground turmeric
1 tsp cumin
1 tsp coriander
1 tsp ginger, grated
Salt and pepper to taste
Fresh coriander leaves or mint leaves, coarsely chopped for garnish
Method:
Place a large pan over medium heat. Once hot add the vegetable oil and use to fry the chopped onion until softened (about 4 minutes).
Add the minced garlic, curry powder, turmeric, cumin, coriander, and grated ginger to the pan. Stir well to combine and cook for 2-3 minutes to toast the spices.
Add the chicken pieces and cook until browned on all sides.
Pour in the coconut milk and add the sliced bell pepper. Season with salt and pepper, then bring the mixture to a simmer.
Cover the pot and let the curry simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the flavours have melded together.
Once the curry is ready, taste and adjust the seasoning if needed. Serve the Cayman Koko Kari over steamed rice and garnish with fresh coriander or mint.
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