Caribbean chicken with coconut milk (Print Version)
# Ingredients:
→ Vegetables and Aromatics
01 -
2 fresh tomatoes, diced
02 -
A handful of chopped fresh cilantro
03 -
1 medium onion, finely chopped
04 -
2 garlic cloves, minced
05 -
2 cm fresh ginger, grated
→ Sauce and Seasonings
06 -
400 ml coconut milk
07 -
2 tablespoons of Reunion-style curry paste
08 -
A dash of salt
09 -
A dash of black pepper
10 -
2 tablespoons cooking oil
→ Proteins
11 -
4 chicken legs (approximately 600g total)
# Instructions:
01 -
Chop up the onion, mince the garlic, grate the ginger, and dice the tomatoes so everything’s prepped to go.
02 -
Heat the oil in a large pan and sear the chicken legs for about 5-6 minutes on each side until golden. Set them aside afterwards.
03 -
Using the same pan, sauté the garlic, onion, and ginger until fragrant. Mix in the diced tomatoes and curry paste, cooking it down for 5 minutes.
04 -
Add the chicken back into the pan, pour in the coconut milk, and season with some salt and pepper. Bring it to a boil, then cover and let it simmer on low heat for half an hour.
05 -
Taste and adjust the seasoning if needed. Before serving, top it off with some fresh cilantro.
# Notes:
01 -
You can enjoy it with some basmati rice or naan bread on the side.
02 -
This dish is inspired by Creole flavors from Réunion Island.