
Fiji Coconut Curry
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
fiji recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pan, heat coconut oil over medium heat.
- 2.Add the chopped onion and cook until translucent.
- 3.Add the minced garlic and grated ginger. Cook for another minute until fragrant.
- 4.Add the chicken pieces to the pan and cook until browned on all sides.
- 5.In a small bowl, mix together the curry powder, turmeric, cumin, coriander, and cayenne pepper.
- 6.Sprinkle the spice mixture over the chicken and stir to coat evenly.
- 7.Pour in the coconut milk and diced tomatoes. Stir well to combine.
- 8.Cover the pan and simmer for 20 minutes, or until the chicken is cooked through and tender.
- 9.Add the sliced bell pepper and cook for an additional 5 minutes.
- 10.Season with salt to taste.
- 11.Garnish with chopped cilantro before serving.
- 12.Serve the Fiji Coconut Curry hot with steamed rice or warm naan bread.
lightbulb_outline Tips
- For a vegetarian version, substitute the chicken with tofu or your favorite vegetables.
- Adjust the spice level by adding more or less cayenne pepper.
- If you prefer a thicker curry, simmer uncovered for a few extra minutes.
- Feel free to add other vegetables like carrots or peas for extra color and nutrition.