Grenadian Coconut Curry Chicken is a traditional Grenadian (from the Island of Grenada) recipe for a classic curry of chicken and provisions (root vegetables) in a spiced coconut milk base. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenadian Coconut Curry Chicken.
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This is a classic Grenadian dish, a flavourful coconut curry chicken. The combination of spices and coconut milk creates a unique flavour that is sure to please. This dish is easy to make and can be served accompanied by rice or vegetables.
Ingredients:
1kg Chicken (either a whole chicken, jointed or on the bone chicken pieces)
300g potatoes, sweet potatoes, tannia or eddoes, chopped
250ml Coconut Milk
1 tbsp curry powder
1 tsp ground cumin
1 tsp Salt
1 tsp freshly-ground Black Pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
Method:
Cut the chicken into small pieces, removing any excess fat then place these in a bowl.
In a bowl, mix together the curry powder, cumin, salt, black pepper, garlic powder, and onion powder. Mix until all the spices are well blended.
Coat the chicken pieces with the spice mixture. Make sure to cover all the pieces evenly, rubbing the spices into the meat with your hands.
Heat a tablespoon of oil in a large pan or wok over medium heat. Add the chicken pieces and fry until lightly browned.
Once the chicken is nicely coloured pour in the coconut milk. Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
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