Micronesian Coconut Chicken Curry is a traditional Micronesian (from the Federated States of Micronesia) recipe for a classic curry of chicken, potatoes, carrots and bell peppers in a lightly-spiced coconut gravy. The full recipe is presented here and I hope you enjoy this classic Micronesian version of: Micronesian Coconut Chicken Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country's people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures.
Ingredients:
500g chicken, cut to pieces (I used boneless, skinless chicken thighs)
2–3 potatoes, quartered
2–3 carrots, cut into small pieces
1 large red bell pepper, cut into 2cm pieces
1 large green bell pepper, cut into 2cm pieces
2 medium onions, chopped
1 garlic clove, minced
1 tbsp fresh ginger, finely chopped
500ml coconut milk
2–3 tbsp curry powder
1 tsp minced chilli
4 tbsp cooking oil
salt and freshly-ground black pepper
Method:
Place a frying pan over medium heat. Once hot add a little oil and use to fry the chicken until lightly browned all over.
Add in the potatoes and carrots, frying for about 5 minutes. Take the pan off the heat and set aside.
Place a saucepan over medium heat. Add the remaining oil and use to fry the garlic, onions and ginger for 2 minutes.
Add the chicken, coconut milk, curry powder and chillies. Bring to a simmer and cook for 10 minutes.
At this point add the potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
Click on the image, above to submit to Pinterest.