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Fiji Coconut Curry

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  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

fiji recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pan, heat coconut oil over medium heat.
  2. 2.Add the chopped onion and cook until translucent.
  3. 3.Add the minced garlic and grated ginger. Cook for another minute until fragrant.
  4. 4.Add the chicken pieces to the pan and cook until browned on all sides.
  5. 5.In a small bowl, mix together the curry powder, turmeric, cumin, coriander, and cayenne pepper.
  6. 6.Sprinkle the spice mixture over the chicken and stir to coat evenly.
  7. 7.Pour in the coconut milk and diced tomatoes. Stir well to combine.
  8. 8.Cover the pan and simmer for 20 minutes, or until the chicken is cooked through and tender.
  9. 9.Add the sliced bell pepper and cook for an additional 5 minutes.
  10. 10.Season with salt to taste.
  11. 11.Garnish with chopped cilantro before serving.
  12. 12.Serve the Fiji Coconut Curry hot with steamed rice or warm naan bread.

lightbulb_outline Tips

  • chevron_rightFor a vegetarian version, substitute the chicken with tofu or your favorite vegetables.
  • chevron_rightAdjust the spice level by adding more or less cayenne pepper.
  • chevron_rightIf you prefer a thicker curry, simmer uncovered for a few extra minutes.
  • chevron_rightFeel free to add other vegetables like carrots or peas for extra color and nutrition.