Micronesian Coconut Chicken Curry

Dive into the tropical flavors of the Pacific with this Micronesian Coconut Chicken Curry, a comforting and aromatic dish that harmoniously blends vibrant spices and creamy coconut milk. Tender chicken thighs are simmered alongside hearty potatoes, carrots, and crisp green beans, creating a medley of textures and colors. Infused with a fragrant mix of ginger, garlic, curry powder, and turmeric, this dish offers a perfect balance of warmth and earthiness. A splash of lime juice at the end brightens the flavors, while a garnish of fresh cilantro adds a refreshing finish. Ready in under an hour, this one-pot curry is perfect for family dinners or cozy nights in, and pairs beautifully with steamed rice or flatbread. Indulge in this island-inspired creation that’s as wholesome as it is flavorful!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Chicken thighs (boneless, skinless)
• 400 ml Coconut milk
• 1 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 1 large Potato (diced)
• 1 large Carrot (sliced)
• 100 g Green beans (trimmed)
• 1 tbsp Curry powder
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 0.5 tsp Chili powder
• 2 tbsp Vegetable oil
• 200 ml Water
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro (chopped)
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with 0.5 tsp of salt and 0.25 tsp of black pepper. Set aside.

Step 2

Heat the vegetable oil in a large pan or pot over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 5

Stir in the curry powder, turmeric powder, cumin powder, and chili powder. Cook for 1 minute to bloom the spices.

Step 6

Add the chicken pieces and sauté for 5-7 minutes until lightly browned on all sides.

Step 7

Stir in the diced potato and sliced carrot, ensuring they are coated with the spice mixture.

Step 8

Pour in the coconut milk and water, and bring the mixture to a simmer.

Step 9

Lower the heat, cover, and let it simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.

Step 10

Add the green beans and cook for an additional 5-7 minutes until they are tender but still vibrant.

Step 11

Stir in the lime juice, remaining salt, and black pepper to taste.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	1823.7 grams (1823.7g)

Amount per serving	% Daily Value*
Calories	1789

Total Fat 83.20g	107%
Saturated Fat 19.30g	97%
Polyunsaturated Fat 16.80g
Cholesterol 545mg	182%
Sodium 5024mg	218%
Total Carbohydrate 122.90g	45%
Dietary Fiber 14.50g	52%
Total Sugars 46.40g
Protein 141.30g	283%

Vitamin D 0IU	0%
Calcium 266mg	20%
Iron 15mg	85%
Potassium 3628mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 31.3%

Carbs: 27.2%