Montserratian Coconut Curry Chicken is a traditional Montserratian recipe for a classic curry of chicken in a spiced coconut milk and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserratian Coconut Curry Chicken.
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This Montserratian Coconut Curry Chicken recipe is a delicious and flavourful dish that combines the rich flavours of Caribbean cuisine with the warmth of curry spices. The creamy coconut milk adds a luxurious texture to the dish, making it a perfect comfort food for any occasion. A medium madras style curry powder would be appropriate for this curry.
Ingredients:
4 chicken breasts (or 6 chicken thighs), cubed
2 tbsp curry powder
1 onion, finely chopped
3 garlic cloves, minced
400ml tin coconut milk
250ml chicken stock
1 tbsp vegetable oil
Salt and freshly-ground black pepper to taste
Method:
Place a large heavy-based frying pan or skillet over medium heat. Add the vegetable oil and use to fry the chopped onion and minced garlic until the onion is soft and translucent (about 5 minutes).
Scatter over the curry powder and stir-fry for 1-2 minutes to toast the spices.
Now add the chicken cubes and cook until nicely browned all over. Pour in the coconut milk and chicken stock, then bring the mixture to a simmer.
Cover the pan and let the curry chicken simmer for 15-20 minutes, or until the chicken is cooked through.
Adjust the seasonings to taste with salt and freshly-ground black pepper.
Serve the Montserratian Coconut Curry Chicken over rice or with an accompaniment of roti bread.
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