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Coconut Lime Chicken Curry

Coconut Lime Chicken Curry is a traditional Cayman Island recipe for a classic curry of prawns 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: Coconut Lime Chicken Curry.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesHerb RecipesChicken RecipesCayman-islands Recipes


Ingredients:

675g chicken thighs, boneless and skinless
400ml tin coconut milk
1 onion, finely chopped
3 garlic clove, minced
1 red bell pepper, sliced
1 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
1/2 tsp chilli flakes
Juice of 2 limes
2 tbsp chopped fresh coriander
Salt and freshly-ground black pepper, to taste
2 tbsp cooking oil

Method:

In a large pan, deep frying pan or wok, heat the cooking oil over medium heat. Add the chopped onion and garlic, and fry until softened.

Add the chicken thighs to the pot and cook until the meat is no longer pink on the outside.

Sprinkle over the curry powder, turmeric, cumin, paprika, and chilli flakes over the chicken. Stir to coat the chicken evenly with the spices.

Pour in the coconut milk and add the sliced red bell pepper. Stir to mix all the ingredients together.

Bring the curry to a gentle simmer and let it cook for about 30 minutes, or until the chicken is tender and the flavours have melded together.

Stir in the lime juice and chopped coriander. Season with salt and pepper to taste.

Serve the Coconut Lime Chicken Curry over steamed rice or with naan bread or roti skins.