Coconut Curry Chicken #TastyTuesdays | CaribbeanPot.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

Cut chicken legs with thighs into 1 to 1.5 inch pieces, removing skin and fat.

Season chicken with salt, black pepper, and chopped scotch bonnet pepper.

Add fresh parsley, scallions, and thyme to the chicken.

Heat 1.5 tablespoons of vegetable oil in a pot over medium heat.

Add diced onion and cook on low heat for about 3 minutes until softened.

Add smashed garlic and cardamom pods, cooking for another 3 minutes.

Stir in 1/2 teaspoon of curry powder and cook for 3-4 minutes to develop flavors.

Add coconut milk and bring to a boil, then reduce heat to medium to reduce.

Add seasoned chicken to the pot, stirring to coat in the coconut curry base.

Add 1 cup of water to the bowl used to marinate the chicken and pour it into the pot.

Add chopped tomato and the remaining scotch bonnet pepper.

Bring to a boil, then cover slightly ajar and cook for 15-20 minutes until thickened.

Taste and adjust seasoning as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level: