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Comorian Coconut Curry Chicken
Comorian Coconut Curry Chicken is a traditional Comorian recipe for a classic vegetarian curry of pigeon peas cooked in a spiced home-made coconut milk base with tomatoes and saffron. The full recipe is presented here and I hope you enjoy this classic Comorian version of: Comorian Coconut Curry Chicken.
prep time
10 minutes
cook time
45 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesComoros Recipes
A delicious and flavourful Comorian Coconut Curry Chicken recipe.
This Comorian Coconut Curry Chicken recipe is a traditional dish from the Comoros Islands. The combination of coconut milk, curry powder, and spices gives it a unique flavour and makes it a perfect meal for any occasion. It is a simple dish that can be cooked in less than an hour and is sure to be a hit with your guests. This recipe uses a home-made copycat version of
Swahili curry powder which is ubiquitous in its use in the coastal areas of East Africa.
Ingredients:
1kg Chicken thighs
250ml Coconut milk
2 tbsp Curry powder (
Swahili curry powder would be appropriate)
1 tsp ground Cumin
1 tsp Ground coriander seeds
1 tsp Garlic powder
1 tsp ground turmeric
1 tsp Sea salt, or to taste
1 tsp freshly-ground Black pepper
2 tbsp Vegetable oil
2 tbsp coriander (cilantro) leaves, to garnish
Method:
Mix together the curry powder, cumin, ground coriander, garlic powder, turmeric, salt, and pepper together in a small bowl.
Add the chicken thighs (skinned) to a large bowl. Scatter over the spice mixture then rub into the chicken with your hands.
Place a deep frying pan over medium heat. When hot add the oil and use to fry the chicken for about 5 minutes per side, until nicely coloured all over.
Pour in the coconut milk, stirring to combine. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Turn into a warmed serving bowl, then garnish with the coriander leaves. Served hot over a bed of rice
