Nigerian cuisine is known for its diverse flavors and rich history. One of the most popular dishes in Nigerian cuisine is the Coconut Curry Sauce. This dish is typically made with coconut milk, aromatic spices, and a variety of vegetables and protein. In this recipe, we will be using chicken as the protein source, but feel free to substitute it with your preferred protein.
This recipe serves 4 people and has approximately 350 calories per serving.
This recipe contains coconut milk and may not be suitable for individuals with nut allergies. If you have any other allergies, please check the ingredients carefully before making this dish.
This recipe has a medium level of spiciness. If you prefer a milder or hotter sauce, you can adjust the amount of chili pepper used.
To make this dish healthier, you can substitute the chicken with tofu or another plant-based protein source. You can also use light coconut milk instead of regular coconut milk to reduce the fat content.
Measuring cups and spoons
Blender or food processor
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2-3 dried chili peppers, chopped
1 can (14 oz) coconut milk
1 cup chicken broth
1 pound chicken breast, cut into cubes
1 large bell pepper, chopped
1 medium eggplant, cut into cubes
1 cup frozen peas
2 tablespoons fresh cilantro, chopped
Olive Oil: https://www.amazon.com/Organic-Extra-Virgin-Olive-Cold/dp/B08NY6YX9X/
Curry Powder: https://www.amazon.com/Simply-Organic-Certified-2-38-Ounce-Container/dp/B000WR4LMY/
Black Pepper: https://www.amazon.com/Morton-Bassett-Organic-Pepper-4-1-Ounce/dp/B0049Z11BM/
Dried Chili Peppers: https://www.amazon.com/Gochugaru-Korean-Chili-Flakes-Powder/dp/B00ZAV8LZU/
Coconut Milk: https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B00IAEALPQ/
Chicken Broth: https://www.amazon.com/Swanson-Natura100% Fat Free Chicken Broth, 32 oz. Carton: https://www.amazon.com/Swanson-Natural-Goodness-Chicken-32-Ounce/dp/B01M7XKRQG/
Chicken Breast: https://www.amazon.com/Organic-Chicken-Breast-Boneless-Skinless/dp/B07YXPPXV7/
Bell Pepper: https://www.amazon.com/Fresh-Bell-Peppers-6-Pack/dp/B08L9J2QY6/
Frozen Peas: https://www.amazon.com/365-Everyday-Value-Organic-Sweet/dp/B074M9J4X4/
Fresh Cilantro: https://www.amazon.com/Organic-Fresh-Cilantro-Bunch/dp/B07RW69G4X/
Heat the olive oil in a large saucepan over medium-high heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and grated ginger and sauté for another 2 minutes.
Add the curry powder, cumin, coriander, turmeric, paprika, salt, black pepper, and chopped chili peppers. Cook for 1-2 minutes, stirring constantly.
Add the can of coconut milk and chicken broth to the saucepan and stir well to combine.
Add the cubed chicken breast to the saucepan and bring to a simmer. Cook for 10-15 minutes or until the chicken is cooked through.
Add the chopped bell pepper, cubed eggplant, and frozen peas to the saucepan and stir well.
Simmer for another 10-15 minutes or until the vegetables are cooked to your liking.
Remove the saucepan from the heat and stir in the chopped cilantro.
Serve the Coconut Curry Sauce over rice or with your preferred side dish. Enjoy!