Martinique Chicken Curry

local_grocery_store Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 can Coconut milk, full fat
• 1 Onion, finely chopped
• 3 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 1 Scotch bonnet pepper, seeded and minced
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin, ground
• 1 teaspoon Coriander, ground
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper, freshly ground
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped, for garnish
• 4 cups Cooked rice, for serving

restaurant_menu Method

1. 1.In a large bowl, combine the curry powder, turmeric, cumin, coriander, cayenne pepper, salt, and black pepper.
2. 2.Add the chicken pieces to the bowl and toss to coat them evenly with the spice mixture.
3. 3.Heat the vegetable oil in a large skillet over medium heat.
4. 4.Add the chopped onion, minced garlic, grated ginger, and minced Scotch bonnet pepper to the skillet. Sauté until the onion is translucent and the spices are fragrant, about 5 minutes.
5. 5.Add the chicken to the skillet and cook until it is browned on all sides, about 8 minutes.
6. 6.Pour in the coconut milk and stir to combine.
7. 7.Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
8. 8.Serve the Martinique chicken curry over cooked rice and garnish with fresh cilantro.
9. 9.Enjoy this flavorful Caribbean dish!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, leave the seeds in the Scotch bonnet pepper.
• chevron_rightIf you can't find Scotch bonnet pepper, you can use habanero pepper as a substitute.
• chevron_rightServe the curry with a side of plantains or roti for a complete Martinique-inspired meal.