Kari koko poul

Name: Kari koko poul
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: Seychelles
Ingredients: 4 bone-in chicken thighs, about 1 kg total; 150 g sliced onion; 200 g diced tomatoes; 300 ml unsweetened coconut milk; 250 ml drinking water initially, adjusted; 15 ml neutral oil; 3 chopped garlic cloves; 15 g grated fresh ginger; 10 g unsalted curry powder or masala, ingredients checked; 2 g ground turmeric; 1 small cinnamon stick; 2 small washed thyme sprigs; ¼ tsp salt and pepper, adjusted

🥥 Creole chicken curry simmered with coconut milk, tomato, ginger and spices.

Ingredients

4 bone-in chicken thighs, about 1 kg total
150 g sliced onion
200 g diced tomatoes
300 ml unsweetened coconut milk
250 ml drinking water initially, adjusted
15 ml neutral oil
3 chopped garlic cloves
15 g grated fresh ginger
10 g unsalted curry powder or masala, ingredients checked
2 g ground turmeric
1 small cinnamon stick
2 small washed thyme sprigs
¼ tsp salt and pepper, adjusted

Preparation

Prepare onion, tomato, garlic and ginger. Keep chicken chilled until needed and do not rinse under the tap.

Heat oil and brown chicken about 10 minutes, turning. Transfer to a plate reserved for not-yet-cooked chicken.

Soften onion in the pan about 5 minutes. Add garlic, ginger, curry and turmeric for 1 minute without burning, then tomatoes for about 9 minutes until softened.

Return chicken and plate juices. Add coconut milk, water, cinnamon and thyme. Bring to a simmer, partially cover and simmer about 30 minutes.

Check at least 74 °C in several thick areas without touching bone. Extend if needed and add a little hot water if sauce reduces too far.

Remove cinnamon and thyme stems. Taste only after full cooking, adjust seasoning and serve one piece with a quarter of sauce per person. Rice and other sides are separate.