Papua New Guinea Coconut Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds 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
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Cayenne pepper, optional
• 1 teaspoon Salt, to taste
• 2 tablespoons Vegetable oil
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.In a large pan or skillet, heat the vegetable oil over medium heat.
2. 2.Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. 3.Stir in the minced garlic and grated ginger, and cook for another 2 minutes.
4. 4.Add the curry powder, turmeric powder, and cayenne pepper (if using), and cook for a minute to toast the spices.
5. 5.Add the chicken pieces to the pan and cook until browned on all sides, about 5 minutes.
6. 6.Pour in the coconut milk and season with salt. Stir well to combine.
7. 7.Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.Taste and adjust the seasoning if needed.
9. 9.Garnish with freshly chopped cilantro.
10. 10.Serve the Papua New Guinea Coconut Chicken Curry hot with steamed rice or warm naan bread.

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add more cayenne pepper or sliced chili peppers.
• chevron_rightIf you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• chevron_rightFeel free to add vegetables like bell peppers or potatoes for added texture and flavor.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightReheat the curry gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed.