SUN-BRAISED COCONUT CHICKEN CURRY

INGREDIENTS

• Chicken, cooked (shredded or chopped)

• Onion, sliced or diced

• Yogurt (plain, unsweetened)

• Coconut milk (full fat or light, depending on preference)

• Potatoes, peeled and cubed

• Bell peppers (red, yellow, orange), sliced

• Minced garlic

• Minced ginger

Ground spices

• Curry powder

• Garlic powder

• Onion powder

• Cajun seasoning

• Salt + pepper

Whole spices (optional, for infusing oil)

• Mustard seeds, cumin seeds, or coriander seeds

• Oil (coconut or avocado oil works well)

INSTRUCTIONS

1. Infuse your base
   Warm oil in a pot over medium heat. If using whole spices, add them first and let them sizzle for about 30 seconds to a minute until aromatic. Add the onion and sauté until it turns soft and lightly browned.

2. Bloom your aromatics
   Stir in the minced garlic and ginger. Let them cook for about 1 to 2 minutes, just enough to take off that raw bite without burning.

3. Build the body
   Add your potatoes and bell peppers. Sprinkle in all your ground spices, salt, and pepper. Stir well to coat the vegetables and let them cook for about 3 to 4 minutes so the flavors start to meld.

4. Layer in the chicken + sauce
   Add your pre-cooked chicken into the pot. Pour in the coconut milk and stir in the yogurt. Keep the heat low to medium and let everything simmer gently, covered, for about 20 minutes. The potatoes should be fork-tender, and the sauce should feel rich and fragrant.

5. Finish + serve
   Taste and adjust seasoning if needed. Garnish with chopped cilantro and a squeeze of lime or lemon for brightness. Serve hot over white basmati rice, which catches every bit of that creamy curry sauce.

NOTES + VARIATIONS - FROM MY TABLE

• To thicken: Use less coconut milk (around 1 cup), simmer partially uncovered, or reduce the sauce at the end with the lid off.

• To make it spicy: Add a full teaspoon of chili flakes or a dash of hot sauce.

• Want tomato flavor? Add a spoon of tomato paste while sautéing the onions, or stir in tomato sauce before simmering.

• Make it hearty: Toss in chickpeas, carrots, zucchini, or whatever you’ve got on hand. This curry can carry a lot.