Pollo in Stile Figi Tropicale con Salsa di Cocco Cremosa
(Tropical Fiji Style Chicken Curry with Creamy Coconut Sauce)
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maggio 14, 2025
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Ingredienti
-
600 grams Cosce di pollo
(boneless, skinless, cut into chunks)
-
400 ml Latte di cocco
(use full-fat for creamier curry)
-
1 medium Cipolla gialla
(Tagliato finemente)
-
4 cloves Spicchi d'aglio
(Tritato)
-
2 tbsp Zenzero fresco
(Grattugiato)
-
2 tbsp Polvere di curry
(preferably Fijian style or mild curry powder)
-
1 tsp Polvere di Curcuma
-
1 tsp Polvere di coriandolo
-
200 grams Pomodori Tritati
(fresh or canned)
-
1 large Peperoncino verde
(sliced thinly, can reduce for milder curry)
-
3 tbsp Olio vegetale
(Per friggere)
Sale, to taste
-
1/2 tsp Polvere di pepe nero
-
2 tbsp Coriandolo fresco
(Tritato per guarnire)
-
4 pieces Spicchi di lime
(Facoltativo per servire)
-
4 cups Riso bianco cotto
(to serve alongside)
(boneless, skinless, cut into chunks)
(use full-fat for creamier curry)
(Tagliato finemente)
(Tritato)
(Grattugiato)
(preferably Fijian style or mild curry powder)
(fresh or canned)
(sliced thinly, can reduce for milder curry)
(Per friggere)
(Tritato per guarnire)
(Facoltativo per servire)
(to serve alongside)
Nutrizione
- Porzioni: 4
- Dimensione Porzione: 1 bowl (approx. 300g)
- Calories: 480 kcal
- Carbohydrates: 12 g
- Protein: 41 g
- Fat: 30 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 620 mg
- Cholesterol: 110 mg
- Calcium: 35 mg
- Iron: 3.4 mg
Istruzioni
-
1 - Prepare Aromatics:
Chop onions, mince garlic, grate ginger, and slice green chili thinly if using.
-
2 - Heat Oil and Sauté:
In a large pot or deep skillet, heat vegetable oil over medium heat. Add onions and cook until translucent, about 4 minutes. Add garlic, ginger, and green chili, sautée for one more minute until fragrant.
-
3 - Add Spices:
Stir in curry powder, turmeric, coriander powder and pepper. Cook for 1-2 minutes to toast spices lightly and enhance flavors.
-
4 - Add Chicken:
Add chicken chunks to the pot. Stir well to coat pieces with the spice mixture, cooking until lightly browned on the outside, about 5 minutes.
-
5 - Add Tomatoes and Coconut Milk:
Mix chopped tomatoes into the chicken. Pour in the coconut milk and stir. Add salt to taste.
-
6 - Simmer the Curry:
Reduce heat to low, cover, and let simmer gently for 20 minutes, stirring occasionally, until chicken is tender and sauce thickens.
-
7 - Final Touch and Serve:
Check seasoning and adjust salt if needed. Garnish with chopped fresh cilantro. Serve hot with lime wedges and steamed rice.
Chop onions, mince garlic, grate ginger, and slice green chili thinly if using.
In a large pot or deep skillet, heat vegetable oil over medium heat. Add onions and cook until translucent, about 4 minutes. Add garlic, ginger, and green chili, sautée for one more minute until fragrant.
Stir in curry powder, turmeric, coriander powder and pepper. Cook for 1-2 minutes to toast spices lightly and enhance flavors.
Add chicken chunks to the pot. Stir well to coat pieces with the spice mixture, cooking until lightly browned on the outside, about 5 minutes.
Mix chopped tomatoes into the chicken. Pour in the coconut milk and stir. Add salt to taste.
Reduce heat to low, cover, and let simmer gently for 20 minutes, stirring occasionally, until chicken is tender and sauce thickens.
Check seasoning and adjust salt if needed. Garnish with chopped fresh cilantro. Serve hot with lime wedges and steamed rice.
Ulteriori informazioni su: Pollo in Stile Figi Tropicale con Salsa di Cocco Cremosa
Fiji Style Chicken Curry: Flavorful Island Classic
This Fiji Style Chicken Curry blends native Fijian flavors with comforting South Asian curry traditions, reflecting Fiji's multicultural heritage. The use of creamy coconut milk is iconic in Pacific Island cuisine, softening spices like turmeric and coriander and adding tropical richness. Featuring tender chicken thighs ensures juicy meat that soaks up the fragrant curry sauce, making it a wholesome yet exotic dish. Served traditionally over steamed white rice, this curry captures the warmth and hospitality of Fijian dining. Optional fresh green chili adds an authentic spicy kick balanced by lime wedges that bring a refreshing citrus zest. Key tips for success: use fresh grated ginger and natural coconut milk for depth of flavor. Simmer gently to allow all spices to marry fully without turning bitter. This dish pairs beautifully with traditional Fijian root vegetables or fried plantains for meal variety. It is great for an intermediate cook seeking to explore fusion of island and curry flavors. Try garnishing with extra cilantro or a dash of curry leaves to extend authenticity. This recipe is perfect to share at a family dinner inviting colorful conversation and celebration of island culture through food.
