Poulet au Coco

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Chicken in coconut milk.

This Indian Ocean cuisine is also present in the West Indes as well.

Ingredients

1 kg
chicken meat
30 ml
best butter
2 medium
cooking onions
4
cloves garlic
300 ml
coconut milk
5 ml
thyme
6
spring onions
1 bunch
fresh parsley

Method

Preparation

Cube the chicken.

Skin and chop the onions and garlic.

Trim and chop the spring onions.

Chop the parsley.

Cooking

Fry the chicken in the butter until golden brown on all sides.

Add the onion, garlic and curry powder.

Stir fry for 5 minutes until everything is well coated with spices.

Add the coconut milk, thyme, green onions, parsley, salt and pepper.

Stir well and simmer for 20 minutes.

To serve

Serve with FAIRTRADE rice and FAIRTRADE chutney, and a FAIRTRADE lemon to squeeze.

Variation

Add hot spice to your taste.

One recipe I saw suggested a pinch of saffron.