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Rather than curry powder or turmeric, pollo al curry con leche de coco makes use of a Latin American spice called sazón. This spice adds a rich yellow/reddish color to the coconut curry with chicken as well as delivering plenty of flavor.
You can use any chicken pieces you want, such as breast, thighs, drumsticks, or a combination of those.
Chicken Coconut Curry Flavors
This is more of a fragrant curry than a spicy one, with the rich creaminess of coconut milk pairing beautifully with the aromatic sazón and the adobo.
Adobo is a combination of garlic, salt, oregano, turmeric, and garlic, and you can find it in the Latin American food aisle. The onion and bell peppers add a gentle touch of sweetness to the dish.
- 2½ pounds bone-in skin-on chicken pieces
- 1 teaspoon sazón seasoning
- 2 tablespoons canola oil
- ¼ chopped yellow onion
- ½ chopped green bell pepper
- ½ chopped red bell pepper
- 13½ ounces canned coconut milk
- Adobo powder as needed
- ½ cup chopped fresh cilantro
- All ingredients ready? Let's begin!
- After patting the chicken dry with paper towels, season it with adobo powder.
- Heat half the oil in a skillet then add the chicken skin side down.
- Cook for 5 minutes then flip and cook for 5 more minutes skin side up.
- Put the chicken on a plate and keep it warm.
- Add the rest of the oil to the skillet then add the bell peppers and onions and cook until tender.
- Add the sazón and cook for another 30 seconds.
- Now add the coconut milk and then add the chicken back too in one layer.
- Once the mixture reaches a boil, turn the heat down and simmer for 25 minutes or until the chicken is cooked, stirring occasionally.
- Put the chicken on a platter and cover it with foil loosely.
- Turn the heat up again and simmer the sauce until it thickens a bit.
- Stir in half the cilantro.
- Divide the curry between 6 bowls and serve with the remaining cilantro sprinkled on top.
- Use full-fat coconut milk for the richest flavor. Don’t use coconut cream which is too thick or cream of coconut which is sweetened and better suited for making pina coladas!
- If you can’t find sazón at the store, combine 1 tablespoon each of ground coriander, cumin, achiote (annatto seeds), and garlic powder with 2 teaspoons dried oregano, 1 teaspoon each of salt and onion powder, and ½ teaspoon black pepper.
Pollo al curry con leche de coco makes a delicious dinner. It’s great served over hot, fluffy rice. Coconut curry with chicken is a popular dish in Guatemala as well as Colombia, and you will also find it at Latin American restaurants north of the border.