112 Micronesia – Coconut Chicken Curry

112 Micronesia - Coconut Chicken Curry

Coconut Chicken Curry

This recipe is not only a super flavorful dish, but it’s also simple to prepare.  This is one of those dishes that the spice builds bite after bite. If you’re not into spicy food, just use a mild curry and omit the fresh chili or chili powder.


1 lb chicken, cut to pieces ( I used boneless, skinless chicken thighs)

2-3 potatoes, quartered

2-3 carrots, cut into small pieces

1 big red bell pepper, cut into 1×1 cubes

1 big green bell pepper, cut into 1×1 cubes

2 medium onions, chopped

1 garlic clove, minced

1 tablespoon ginger, chopped

2 cups coconut milk ( I used light and added a little extra)

2-3 tablespoons curry powder

1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)

4 tablespoons cooking oil

salt and pepper


1. In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.

2. In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.

3. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

4. Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.

5. Add salt and pepper to taste.

6. Serve hot with steamed rice.

Original recipe found here:


Author: martymadeitproductions

A Home Chef's Journey

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