| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 35g | 20g | 25g |
| sugars | fibre | protein | salt |
| 6g | 7g | 30g | 1.5g |
Please note that these nutritional values are based on the ingredients used to prepare this recipe. Different brands and product types can alter the nutritional content. Always check the nutrition facts on the label for the most accurate information.
Why I Love Nigerian Coconut Curry
With every spoonful of this Nigerian Coconut Curry, I am reminded yet again of why I fell in love with food. The combination of flavors, the delicate balance of spices, and the coconut milk that ties it all together, it’s a revelation on the palate. I don’t hail from Nigeria, but the place where cuisine meets culture always fascinates me. It’s a culinary journey that inspired me to create this recipe, inspired in part by the renowned Nigerian-born chef Tunde Wey.
Every Ingredient Tells a Story
The curry powder and thyme transport me to vibrant food markets, each stall populated with heaped sacks of aromatic spices. The chicken and vegetables hold the promise of a hearty, comforting meal, while the coconut milk, a key ingredient in many Asian and African dishes, adds a uniquely rich flavor. This ensemble of ingredients fosters a culinary symphony that’s as pleasing to create as it is delightful to taste.
Versatility – The Spice of Life…
Granted, my expertise lies in New England seafood. But my Nigerian Coconut Curry proves that stepping out of your comfort zone is not only necessary but can lead to delightful discoveries. While my heart will always reside among Maine’s salty sea breezes, my culinary curiosity is unconfined. I love this recipe because it challenges the usual flavors I work with, offering something entirely different, yet equally delicious.
On a side note, this curry recipe isn’t too dissimilar from a Thai coconut curry, helping to make it a familiar newcomer to the unadventurous diner. Considering pairings, I must tell that it works quite well served with simple side dishes, like Jasmine rice or naan bread, or even alongside a light, undressed salad for those favoring a healthier option.
From Chef Tunde Wey to my daughters Erin and Samantha, to the chefs at heart who use these recipes at home, we share a bond—an understanding that food is the string attaching the beads of culture, diverse and colorful. That’s a part of what makes this Nigerian Coconut Curry so special. So to all who cook, eat and share in these experiences, thank you. Sharing these recipes is as much for me as it is for you – a journey we take together, one delicious dish at a time.
What You’ll Need
- 2 cans of Coconut Milk (13.5 ounces each)
- 1.5 pounds of Boneless, Skinless Chicken Thighs
- 3 tablespoons of Curry Powder
- 1 tablespoon of Thyme
- 1 tablespoon of Paprika
- 4 cups of Chicken Broth
- 2 tablespoons of Olive Oil
- 1 large Onion, diced
- 4 cloves of Garlic, minced
- 1 tablespoon of Ginger, grated
- 2 large Carrots, chopped
- 2 large Potatoes, chopped
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- 1 cup of Frozen Peas
- 1 large handful of fresh Cilantro, chopped
- Salt and Pepper to taste
Method
Step One
Start by seasoning your boneless, skinless chicken thighs with salt, pepper, and 1 tablespoon of curry powder. Make sure every piece of chicken is well coated, then set it aside to marinate for a few minutes.
Step Two
Next, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken to the pot and sear until browned on all sides. Remove the chicken from the pot, and set it aside.
Step Three
In the same pot, add the diced onion, minced garlic, and grated ginger. Cook for about 2 minutes, or until the onions are translucent and the garlic is fragrant. Next, mix in the remaining curry powder, thyme, and paprika, and continue cooking for another minute.
Step Four
Now it’s time to add your diced carrots, potatoes, red and green bell peppers, along with the chicken back into the pot. Stir well to combine all these ingredients, then add two cans of coconut milk and four cups of chicken broth. Bring the mixture to a boil, reduce heat, and then let simmer for about 20 minutes, or until the vegetables and chicken are cooked through.
Step Five
Finally, stir in the frozen peas and let them cook for another 5 minutes. Before serving, sprinkle the coconut curry with a handful of fresh, chopped cilantro. Add additional salt and pepper to taste if needed.
Step Six
Serve your coconut curry hot, preferably over a bed of steamed rice, or with a side of naan bread. This hearty, flavorful dish serves four people, and is great for an everyday lunch or dinner. Enjoy!
