Guyanese Coconut Curry
INGREDIENTS
- 1 Coconut Curry Bomb
- 1 can of coconut milk (preferred) OR 350ml water (for a less coconutty flavour)
- 4-6 chicken thighs (skinless)
- 2 medium potatoes, diced
- 1 tbsp oil (for browning)
ALTERNATE OPTIONS
- Vegan: 1 can of chickpeas (drained and rinsed) or 300g firm tofu (cubed)
- Other: 400g prawns, cod fillets, or 300g paneer (cubed)
TO MAKE THE CURRY
1. Add 1 can of coconut milk (or 350ml water) to a pan and bring it to a gentle simmer over medium heat.
2. Drop your Coconut Curry Flavour Bomb into the simmering water. Add the diced potatoes at this stage. Stir occasionally, allowing the bomb to dissolve fully.
3. While the flavour bomb is dissolving, heat 1 tbsp of oil in a separate pan. Brown the chicken thighs for a few minutes, just until golden (do not cook through).
4. Once the Flavour Bomb has dissolved, add the browned chicken thighs to the pan with the potatoes.
5. Cover the pan with a lid and cook on medium-low heat (e.g. induction hob no. 4) for 15 minutes.
6. Remove the lid and increase the heat to medium (e.g. induction hob no. 6). Cook for another 10 minutes, or until the curry reaches your desired consistency. Serve and enjoy!
PAIR WITH
Rice, Roti or Naan
Or go wild and triple carb it!
OTHER OPTIONS
Prawns or Cod
No pre-browning needed. Add prawns 5mins before end or Cod at step 6.
Vegan
Tofu (medium to firm): Lightly brown the tofu cubes in 1 tbsp of oil until golden. Add at step 6. Any veg works just as well, whatever tickles your pickle.
Canned Chickpeas: No need to brown, throw in instead of chicken at step 4.
Paneer
Lightly brown the paneer cubes in 1 tbsp of oil until golden. Add at step 6.
