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
10 ml
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.