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Turks and Caicos Coconut Chicken Curry
Turks and Caicos Coconut Chicken Curry is a traditional Turks and Caicos Islander recipe for a classic dcurry of chicken and mushrooms with mixed vegetables in a coconut milk and tomato base. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Turks and Caicos Coconut Chicken Curry.
prep time
10 minutes
cook time
35 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesTurks-caicos Recipes
This is a delicious and easy to make Coconut Curry from the Turks and Caicos Islands. It is made with a combination of chicken and mushrooms in a coconut milk and curry powder base with a variety of vegetables. It is served with steamed white rice and is the perfect dish for any occasion. It's also very easy to make this vegetarian, simply remove the chicken and increase the mushrooms.
Ingredients:
2 tbsp
Turks and Caicos curry powder
250ml Coconut Milk
1 tbsp Ginger, minced
2 garlic cloves, minced
300g chicken (preferably thighs), cubed
180g Carrots, diced
150g Onions, diced
150g Celery, diced
175g Green bell Peppers, diced
100g button mushrooms, halved (optional)
200g Tomatoes, diced
2 tsp Salt (or to taste)
1 tbsp freshly-ground Black Pepper
1 tbsp ground Cumin
2 tbsp coriander leaves, chopped
6 tbsp Olive Oil
Method:
Place a large, deep, frying pan over medium heat, Once hot add 4 tbsp of the olive oil then add the chicken and cook until browned all over. Remove with a slotted spoon. Add the remaining 2 tbsp olive oil then scatter over the curry powder and stir-fry for 1 minute until aromatic.
Stir in the coconut milk until well combined then return the chicken to the pan. Bring to a simmer and cook for 5 minutes then add in the vegetables and halved mushrooms. Stir to coat in the curry gravy, return to a simmer then add the salt, pepper, cumin, and coriander and stir until combined.
Cook for 30 minutes, stirring occasionally.
Serve hot, accompanied by rice
