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Chicken Curry with Coconut Milk

This dish is a good change from the norm.  It’s an excellent meal with a Belizean flair especially when served with white rice and fried plantains.

Preparation Time: 15 mins. | Cook Time: 120 mins.


2 tbsp Vegetable Oil
2 Large Onions, grated
3 cloves Garlic, chopped
2 tsps Turmeric
2 tsps GRACE Curry Powder
1 tsp Cumin Seeds
1 lb (450 grams) Chicken Breast, cut into strips
2 tsps GRACE Hot Pepper Sauce
1 ½ tbsp Lime Juice
½ cup GRACE Coconut Milk
6 medium Tomatoes, chopped
2 tbsp GRACE Tomato Ketchup
½ tsp Salt
½ cup *Chicken stock
1 clove  GRACE Curry Powder
GRACE Vinegar or Lime


Heat oil in frying pan/ skillet. Gently sauté onions and garlic until softened (do not burn). Stir in turmeric, curry powder and cumin seeds. Fry for 3 minutes then add chicken, cover and cook for 7 minutes. Stir in Grace Hot Pepper Sauce, limejuice, Grace Coconut Milk, tomatoes, Grace Tomato Ketchup, salt and stock. Bring to a boil stirring occasionally for 10 minutes or until thickened.

Note:  Recipe courtesy GraceKennedy (Belize) Limited.

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