Something exotic: Coconut Chicken Curry, Trinidad style

I've got quite a few Estonian recipes lined up for you during the next few weeks - so much so that I thought it might be a good idea to post something exotic for a change. Although while I certainly do want you to come here whenever you want to read about and cook something Estonian, I don't want to be typecast as 'that Estonian blogger who only posts about Estonian salted broad beans, nettle soup, beef liver gravy, and desserts made of kama.

I can do more than that :)

Here's a recipe for a Coconut Chicken Curry adapted from Globetrekker TV I made last weekend. We both enjoyed this mellow and fragrant curry, and will be making it again when we fancy something more exotic.

Coconut Chicken Curry, Trinidad style
(Trinidadi kana-kookoskarri)
Serves 4



500 grams chicken breast or thigh fillets (I used the latter)
3 garlic cloves, finely chopped
3 lemongrass stalks, inner parts finely chopped
2 Tbsp rum*

2 Tbsp oil
2 medium onions, finely chopped
1 Tbsp curry powder**
250 ml coconut milk
1 red chilli pepper

a small bunch of fresh coriander/cilantro, finely chopped

boiled rice or quinoa to serve

Cut chicken pieces into bite-sized chunks. Mix rum, finely minced garlic and lemongrass stalk in a small bowl, add chicken chunks, toss, cover with clingfilm and put into the fridge to marinate for at least an hour or overnight.
Heat oil in a heavy saucepan, add onions and sauté for 5 minutes on a low heat. Increase heat, add chicken pieces and fry until the colour has changed, stirring to enable even browning (about 8 to 10 minutes).
Add curry powder, stir for a few seconds, then add coconut milk and finely chopped chilli pepper.
Simmer on a low heat for another 5 minutes, until the sauce thickens and chicken cooks through. Remove from the heat, stir in chopped coriander/cilantro and serve with boiled rice or quinoa.

* I used Havana Club Añejo Reserva rum
* I used Caribbean Poudre de Colombo Curry Spice Blend from Seasoned Pioneers, which contains cumin seeds, coriander seeds, fenugreek, black peppercorns, turmeric and cloves. My dear foodblogging friend Johanna gave it to me as a gift this summer.