This is a classic Coconut Curry dish from the beautiful Jost Van Dyke Island, with a unique blend of spices and flavors to tantalize your taste buds. Serve with steamed white rice and a side of plantain chips for a complete meal.
Ingredients
-
2 tbsp Coconut Oil
-
2 tbsp Curry Powder
-
1 tbsp Cumin
-
0.5 tbsp Coriander
-
0.5 tbsp Ginger Powder
-
1 tbsp Garlic Powder
-
1 tbsp Turmeric
-
1 can Coconut Milk
-
1 lb Chicken, cubed
-
2 tbsp Brown Sugar
-
0.5 cup Chopped Onion
-
0.5 cup Chopped Red Pepper
-
0.5 cup Chopped Green Pepper
-
1 cup Chopped Tomato
-
0.25 cup Chopped Cilantro
Caribbean
coconut curry
Jost Van Dyke
Main Course
add to Bring shoping list
add to G Google Calender
- short description
-
In a large skillet, heat the coconut oil over medium heat.
Add the curry powder, cumin, coriander, ginger, garlic, and turmeric. Stir to combine.
Add the coconut milk, chicken, and brown sugar. Stir to combine.
Add the onion, red pepper, green pepper, tomato, and cilantro. Stir to combine.
Cover and simmer for 25 minutes, stirring occasionally.
Uncover and simmer for an additional 10 minutes.
Serve with steamed white rice and a side of plantain chips.
- detailed description
-
Heat the coconut oil over medium heat in a large skillet. This will take about 2 minutes.
Once the oil is hot, add the curry powder, cumin, coriander, ginger, garlic, and turmeric. Stir to combine.
Next, add the coconut milk, chicken, and brown sugar. Stir to combine and make sure the chicken is evenly coated.
Add the onion, red pepper, green pepper, tomato, and cilantro. Stir to combine.
Cover the skillet and reduce the heat to low. Simmer for 25 minutes, stirring occasionally.
Uncover the skillet and increase the heat to medium. Simmer for an additional 10 minutes.
Serve with steamed white rice and a side of plantain chips.
back
