Chicken Curry with Coconut Milk is a traditional Seychellois recipe for a classic curry of chicken and potatoes cooked in coconut milk flavoured with saffron and curry spices. The full recipe is presented here and I hope you enjoy this classic Seychelles version of: Chicken Curry with Coconut Milk.
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Ingredients:
1 medium-sized chicken cut into small pieces
3 garlic cloves, crushed
2 tbsp Quatre Epices
1 tbsp saffron
2 tbsp curry powder
salt and black pepper to taste
200g potatoes, peeled and quartered
cinnamon leaves, roughly chopped
250ml coconut milk
2 tbsp oil
1 tsp crushed ginger
Method:
Boil the chicken in water spiced with quatre epices, salt and black pepper for 10 minutes.
Remove the chicken from the water and place in a pan with 2 tbsp oil. Add the crushed spices, cinnamon leaves and curry powder and fry over low heat for 5 minutes. Add the coconut milk and potatoes and leave to simmer for 20 minutes.
Cook for a further 20 minutes, until fairly dry. Adjust the seasonings and serve with rice.
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