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.
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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.
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.