This Caribbean-style curried chicken is a delicious and fragrant dish that is sure to please. The perfect combination of spices and herbs creates a unique flavor that is sure to tantalize your taste buds. The chicken is cooked in a creamy coconut milk sauce and served over a bed of fluffy white rice.
Ingredients
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1 pound chicken thighs
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1 tablespoon curry powder
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0.5 teaspoon ground cumin
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0.5 teaspoon ground ginger
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0.5 teaspoon ground turmeric
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0.25 teaspoon ground cinnamon
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0.25 teaspoon ground nutmeg
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0.5 teaspoon ground allspice
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0.5 teaspoon ground cardamom
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1 tablespoon olive oil
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1 cup chopped onion
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1 clove minced garlic
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2 cups coconut milk
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2 tablespoons chopped fresh cilantro
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2 tablespoons chopped fresh parsley
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1 teaspoon salt
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0.5 teaspoon ground black pepper
Caribbean
coconut milk
Curried Chicken
Main Course
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- short description
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In a large bowl, combine the curry powder, cumin, ginger, turmeric, cinnamon, nutmeg, allspice, and cardamom.
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and cook until the onion is softened, about 5 minutes.
Add the chicken and cook until golden brown, about 7 minutes.
Add the spice mixture and cook for 1 minute.
Add the coconut milk and bring to a simmer.
Reduce the heat to low and simmer for 30 minutes.
Stir in the cilantro and parsley and season with salt and pepper.
Serve over a bed of white rice.
- detailed description
-
In a large bowl, combine the curry powder, cumin, ginger, turmeric, cinnamon, nutmeg, allspice, and cardamom.
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic and cook until the onion is softened, about 5 minutes.
Add the chicken and cook until golden brown, about 7 minutes.
Add the spice mixture and cook for 1 minute.
Add the coconut milk and bring to a simmer.
Reduce the heat to low and simmer for 30 minutes.
Stir in the cilantro and parsley and season with salt and pepper.
Serve over a bed of white rice.
To make the rice, bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of long-grain white rice, reduce the heat to low, and simmer for 15 minutes. Fluff with a fork and serve.
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