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Caribbean Chicken Curry

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Ingredients

Adjust Servings:
meat:
to taste Chicken meat
sauce:
400 ml Coconut milk 1 can
1/2 pcs Paprika red or yellow, green
1 pcs Onion
2 cloves Garlic
5 cm Ginger
1 tbsp Curry powder
1 tbsp Turmeric powder
125 ml Chicken stock or water
1/2 cup Cashew nuts or peanuts
to taste Lime juice 1/2 lime
to taste Salt
to taste Coconut flower sugar or brown sugar
3 tbsp. Vegetable oil

Caribbean Chicken Curry

Features:
  • Dairy-Free
  • Gluten-Free
  • 45 min
  • Serves 4
  • Medium

Ingredients

  • meat:

  • sauce:

Directions

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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

1
Done

Finely dice the onion and chop the garlic. Finely grate or dice the ginger.
Take off chicken skin and cut meat into small pieces.

2
Done

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.

3
Done

Add the onion to the pan and and cook on medium until very soft and slightly golden. It will take about 15 min.

4
Done

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.

5
Done

Add the coconut milk, chicken, cashew mixture, and some salt, and mix them together. After boiling, cook until meat is ready.

6
Done

Remove from heat. Add the lime juice, salt, sugar, and pepper to taste.
Done!
Serve with rice. Garnish with coriander.
Enjoy!

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Cucumber and Cashew Salad
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Marillenkuchen – Austrian Apricot Cake (Gluten-free)
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Cucumber and Cashew Salad
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Marillenkuchen – Austrian Apricot Cake (Gluten-free)

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