Entree: Pitcairn – Northern Culinary Region – Island Chicken Curry (Island-style chicken simmered in coconut milk with curry spices, potatoes, and citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (15 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 large onion (8 oz (225 g)), thinly sliced
- 3 cloves garlic (about 0.42 oz (12 g)), minced
- 1 tbsp (15 g) grated fresh ginger
- 1 medium tomato (5 oz (140 g)), chopped
- 1 cup (240 ml) coconut milk (full-fat)
- 1 cup (240 ml) chicken stock or water
- 2 small potatoes (about 10 oz (280 g)), peeled and 1/2-inch (1.5 cm) cubed
- 1-2 small hot chilies (about 0.353 to 0.705 oz (10-20 g)), sliced, optional
- 1 tbsp (15 ml) lime juice
- 1-2 tbsp (15-30 ml) fish sauce or soy sauce, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 8 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (15 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 large onion (8 oz / 225 g), thinly sliced
- 3 cloves garlic (about 12 g), minced
- 1 tbsp (15 g) grated fresh ginger
- 1 medium tomato (5 oz / 140 g), chopped
- 1 cup (240 ml) coconut milk (full-fat)
- 1 cup (240 ml) chicken stock or water
- 2 small potatoes (about 10 oz / 280 g), peeled and 1/2-inch (1.5 cm) cubed
- 1-2 small hot chilies (about 10-20 g), sliced, optional
- 1 tbsp (15 ml) lime juice
- 1-2 tbsp (15-30 ml) fish sauce or soy sauce, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat chicken dry and season with 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) pepper, 1 tbsp (15 ml) curry powder, and 1/2 tsp (2.5 ml) turmeric; let rest 10 minutes.
2. Heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat. Brown chicken thighs, skin-side down first if skin-on, 4–5 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium; add the sliced onion and cook 5 minutes until softened. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in remaining curry powder and turmeric and cook 30–45 seconds to bloom the spices. Add chopped tomato and cook 2–3 minutes until slightly broken down.
5. Pour in coconut milk and chicken stock, scraping up any browned bits. Add potatoes and return the browned chicken to the pot so pieces are partially submerged.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 25–30 minutes until potatoes are tender and chicken is cooked through (internal temp 165°F / 74°C for dark meat).
7. Stir in lime juice and fish sauce or soy sauce if using; adjust salt and pepper to taste. If sauce is too thin, simmer uncovered a few minutes to reduce.
8. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.

1. Pat chicken dry and season with 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp curry powder, and 1/2 tsp turmeric; let rest 10 minutes.
2. Heat 2 tbsp oil in a large heavy pot over medium-high heat. Brown chicken thighs, skin-side down first if skin-on, 4–5 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium; add the sliced onion and cook 5 minutes until softened. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in remaining curry powder and turmeric and cook 30–45 seconds to bloom the spices. Add chopped tomato and cook 2–3 minutes until slightly broken down.
5. Pour in coconut milk and chicken stock, scraping up any browned bits. Add potatoes and return the browned chicken to the pot so pieces are partially submerged.
6. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 25–30 minutes until potatoes are tender and chicken is cooked through (internal temp 165°F / 74°C for dark meat).
7. Stir in lime juice and fish sauce or soy sauce if using; adjust salt and pepper to taste. If sauce is too thin, simmer uncovered a few minutes to reduce.
8. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.