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Kari Koko Poul
Coconut Chicken Curry
A fragrant and creamy chicken curry made with coconut milk and a blend of aromatic Seychellois spices. This dish is a staple in Creole cuisine, offering a rich and comforting flavor profile.
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- 500 g Chicken thighs(boneless, skinless, cut into small cubes)
- 250 g Chicken breast(boneless, skinless, cut into small cubes)
- 2 tbsp Canola oil
- 1 medium White onion(peeled and chopped)
- 3 cloves Garlic cloves(peeled and diced)
- 1 tsp Fresh ginger root(diced)
- 1 tsp White pepper
- 0.25 tsp Ground cloves
- 1 tsp Ground ginger
- 1 tsp Nutmeg(freshly grated)
- 0.25 tsp Ground cinnamon
- 3 tbsp Curry powder(Madras curry powder recommended)
- 0.25 tsp Saffron(a small pinch)
- 1 Bay leaf
- 1 Kaffir lime leaf
- 8 oz Russet potato(peeled and cut into 3/4 inch cubes)
- 2 cup Coconut milk
- Salt(to taste)
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- 1
In a bowl, mix together the white pepper, ground cloves, ground ginger, nutmeg, cinnamon, curry powder, and saffron to create the spice blend.
- 2
Season the chicken pieces with salt, pepper, and one-third of the spice blend. Set aside.
- 3
Heat the canola oil in a large pan or pot over medium heat. Add the chopped onion, diced garlic, and diced ginger. Sauté until softened, about 5 minutes.
- 4
Add the seasoned chicken to the pan and cook until partially browned on all sides.
- 5
Add the remaining spice blend, cubed potato, bay leaf, and kaffir lime leaf to the pan. Stir to coat the chicken and potatoes with the spices.
- 6
Pour in the coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- 7
Remove the lid and continue to simmer for an additional 15 minutes, stirring occasionally, until the sauce has thickened and become creamy.
- 8
Remove and discard the bay leaf and kaffir lime leaf. Season with salt to taste.
- 9
Serve hot over steamed rice.
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- âFor a more authentic flavor, use freshly grated nutmeg.
- âIf kaffir lime leaves are unavailable, the zest of half a lime can be substituted.
- âAdjust the amount of chili or curry powder to suit your preferred spice level.
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- Add other vegetables like carrots or bell peppers along with the potatoes.
- For a richer flavor, use full-fat coconut milk.
- Can be made with firm white fish or shrimp instead of chicken.