Poulet au Coco
Chicken in Coconut Milk
A flavorful and aromatic Comorian chicken dish simmered in creamy coconut milk with a blend of aromatic spices. This dish highlights the influence of Indian Ocean trade routes and local ingredients.
🧂 Ingredients
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 tbsp Vegetable oil
- 2 medium Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Fresh ginger(grated)
- 2 tsp Curry powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.25 tsp Ground cloves
- 0.25 tsp Ground cinnamon
- 1.25 cup Coconut milk
- 1 tsp Fresh thyme(chopped)
- 3 Spring onions(chopped, for garnish)
- 0.5 bunch Fresh cilantro(chopped, for garnish)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 1 tbsp Lemon juice(optional, for serving)
👨🍳 Instructions
- 1
In a bowl, combine curry powder, turmeric, cumin, coriander, cloves, cinnamon, salt, and pepper. Rub this spice mixture all over the chicken pieces.
💡 Tip: Allowing the chicken to marinate for at least 30 minutes (or up to 2 hours in the refrigerator) will deepen the flavors. - 2
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear until golden brown on all sides, about 5-7 minutes per side.
- 3
Add the chopped onions, minced garlic, and grated ginger to the skillet. Sauté until the onions are softened and translucent, about 5-7 minutes.
- 4
Pour in the coconut milk and add the fresh thyme. Stir well to combine, scraping up any browned bits from the bottom of the pan.
💡 Tip: Ensure all spices are well incorporated into the coconut milk. - 5
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- 6
Taste and adjust seasoning with salt and pepper if needed. Stir in the chopped spring onions and cilantro just before serving.
💡 Tip: A squeeze of fresh lemon juice at the end can brighten the flavors. - 7
Serve hot, traditionally with basmati rice or other Comorian side dishes.
💡 Pro Tips
- ✓For a richer flavor, use bone-in, skin-on chicken thighs.
- ✓Adjust the amount of curry powder and other spices to your preference.
- ✓If the sauce is too thin, you can simmer it uncovered for a few extra minutes to reduce.
- ✓This dish can be made ahead of time and reheated; the flavors often meld and improve.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cayenne pepper or a finely chopped chili for a spicier version.
- Include diced tomatoes along with the onions for added acidity and color.
- Substitute chicken with firm white fish or shrimp, adjusting cooking time accordingly.