Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 3 tablespoons coconut oil, clarified butter or vegetable oil; 1 whole pheasant or chicken, cut into serving pieces; salt; 2 yellow onions, sliced; 4 cloves garlic, chopped; 1 tablespoon minced fresh ginger; 2 to 6 small, hot chiles such as Thai or Scotch bonnet, chopped; 2 plum tomatoes, chopped; 2 to 4 tablespoons curry powder; 2 quarts coconut water or regular water; 1 pound peeled butternut squash or potatoes, cut into chunks; 1 ounce can coconut milk; 1/4 cup lime juice; 1/4 cup salted, roasted peanuts; 1/4 cup chopped cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
8 servings
Calories
373 kcal
Course
Main Course
Cuisine
African

Coconut Curry Chicken

Elizabeth Hodge

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This is a Kenyan version of coconut curry chicken, which exists all over the tropical world. It's very simple to prepare and requires no unusual ingredients.

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Ingredients

Servings

3 tablespoons coconut oil, clarified butter or vegetable oil
1 whole pheasant or chicken, cut into serving pieces
salt
2 yellow onions, sliced
4 cloves garlic, chopped
1 tablespoon minced fresh ginger
2 to 6 small, hot chiles such as Thai or Scotch bonnet, chopped
2 plum tomatoes, chopped
2 to 4 tablespoons curry powder
2 quarts coconut water or regular water
1 pound peeled butternut squash or potatoes, cut into chunks
1 ounce can coconut milk
1/4 cup lime juice
1/4 cup salted, roasted peanuts
1/4 cup chopped cilantro

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Instructions

In a large, lidded pot, heat the coconut oil over medium-high heat. When it's hot, brown the pheasant or chicken pieces, removing them as they brown to a plate. Salt the meat as it cooks.
When all the meat has browned, add the sliced onion, some salt, and stir well. Saute the onion, stirring often, until it wilts and picks up a little browning on the edges. Just a little browning, though. Don't caramelize them.
Mix in the garlic, ginger and chiles and let them cook for 1 minute. Add the tomatoes and curry powder and stir well. My advice is to add 2 tablespoons at first, then check the seasoning in a while. You can always add more.
Pour in the coconut water (or regular water) and stir well. Return the pheasant to the pot. Bring to a simmer and add salt and curry powder as needed. Cover the pot and simmer gently until the drumsticks and wings are tender. If you want, fish out the meat and strip it from the bones and tendons, returning the meat to the pot.
Add the butternut squash and coconut milk and simmer until the squash is tender, about 30 minutes or so.
Finish with the peanuts, cilantro and lime juice. Serve with rice.

Nutrition Information

Show Details

Calories 373kcal (19%) Carbohydrates 22g (7%) Protein 22g (44%) Fat 23g (35%) Saturated Fat 9g (45%) Cholesterol 71mg (24%) Sodium 353mg (15%) Potassium 1125mg (32%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 6362IU (127%) Vitamin C 30mg (33%) Calcium 115mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 373 kcal

% Daily Value*

Calories	373kcal	19%
Carbohydrates	22g	7%
Protein	22g	44%
Fat	23g	35%
Saturated Fat	9g	45%
Cholesterol	71mg	24%
Sodium	353mg	15%
Potassium	1125mg	24%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	6362IU	127%
Vitamin C	30mg	33%
Calcium	115mg	12%
Iron	3mg	17%