Poulet à la Noix de Coco
A rich and flavorful chicken dish cooked in a creamy coconut milk sauce, infused with aromatic spices and vegetables. This dish highlights the use of coconut, which is common in some parts of Central Africa, offering a delightful variation from more common peanut-based stews.
🧂 Ingredients
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 400 g Tomatoes(canned diced)
- 1 large Bell pepper(any color, chopped)
- 400 ml Coconut milk(full-fat)
- 200 ml Chicken broth
- 2 teaspoons Curry powder
- 1 teaspoon Cumin
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cayenne pepper(or to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and black pepper.
💡 Tip: Ensuring the chicken is well-seasoned from the start is key to a flavorful dish. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken from the pot and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and lightly browned, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 6
Add the diced tomatoes and chopped bell pepper to the pot. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down slightly.
- 7
Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
💡 Tip: Using full-fat coconut milk will yield a richer, creamier sauce. - 8
Return the browned chicken pieces to the pot. Ensure they are mostly submerged in the sauce. Cover the pot, reduce heat to low, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
- 9
Uncover the pot, taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
💡 Tip: The sauce will thicken slightly as it cools. - 10
Garnish with fresh chopped cilantro before serving. Serve hot with rice or fufu.
💡 Tip: Fufu is a traditional staple made from pounded starchy vegetables like cassava or plantain.
💡 Pro Tips
- ✓For a spicier dish, add more cayenne pepper or a fresh chili pepper when sautéing the aromatics.
- ✓If you don't have chicken broth, water can be used, but broth will add more depth of flavor.
- ✓Ensure the chicken is cooked through by checking the internal temperature or cutting into a piece to ensure no pinkness remains.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like sweet potatoes, carrots, or okra along with the bell pepper.
- For a vegetarian version, substitute chicken with firm tofu or a mix of hearty vegetables like cauliflower and chickpeas.