Ingredients
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meat:
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to taste Chicken meat
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sauce:
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400 ml Coconut milk1 can
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1/2 pcs Paprika redor yellow, green
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1 pcs Onion
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2 cloves Garlic
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5 cm Ginger
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1 tbsp Curry powder
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1 tbsp Turmeric powder
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125 ml Chicken stockor water
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1/2 cup Cashew nutsor peanuts
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to taste Lime juice1/2 lime
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to taste Salt
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to taste Coconut flower sugaror brown sugar
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3 tbsp. Vegetable oil
Directions
We continue talking about chicken curries – my family really loves them. Last time we made the light and fresh Mango chicken curry. Today I present you this Caribbean chicken curry with coconut milk. This super easy recipe makes very fragrant and golden yellow curry. Perfect for a family dinner!
Serve with rice.
For this curry, I used the chicken breasts and dark chicken from the legs for this curry. If you bought a whole chicken, you can use the wings and back to make this amazing chicken stock!
Enjoy!
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Steps
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1
Done
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Finely dice the onion and chop the garlic. Finely grate or dice the ginger. |
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2
Done
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Toasts the cashews on the stove or in the oven. Transfer them to a food processor, add stock or water, and blend until coarsely chopped. |
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3
Done
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Add the onion to the pan and and cook on medium until very soft and slightly golden. It will take about 15 min. |
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4
Done
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Add the garlic and ginger. Cook together for about 1 min until the flavors are released. Remove from heat, add the curry powder and cumin, and stir for 30-60 min until the flavors are released. |
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5
Done
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Add the coconut milk, chicken, cashew mixture, and some salt, and mix them together. After boiling, cook until meat is ready. |
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6
Done
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Remove from heat. Add the lime juice, salt, sugar, and pepper to taste. |
