Pitcairn Islands Chicken Curry is a traditional Pitcairn Islands recipe for a classic curry of chicken and bell pepper in a coconut milk base with curry spices and soy sauce. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Pitcairn Islands Chicken Curry.
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Ingredients:
675g chicken thighs, cut into bite-sized pieces
2 tbsp Polynesian curry powder
1 onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, sliced
400ml tin coconut milk
250ml chicken stock
2 tbsp soy sauce
2 tbsp vegetable oil
Salt and freshly-ground black pepper to taste
Method:
Place a work or large, deep, pan over medium heat. Add the oil and use to fry the onion and garlic for about 4 minutes, or until the onion is soft and translucent.
Add the chicken pieces and fry until nicely browned all over. Sprinkle over the curry powder and stir to combine, cooking for about 2 minutes to temper the spices.
Pour in the coconut milk and chicken stock then add the sliced red bell pepper.
Bring the ingredients to a simmer, reduce the heat, cover and cook for 30-35 minutes, or until the chicken is tender and the sauce has thickened to your liking.
Stir in the soy sauce and season with salt and pepper to taste.
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