The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Poulet au Coco

Country of origin: Comoros

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

Ingredients

1,000 gm	chicken meat
30 ml	best butter
2 medium	cooking onions
4	cloves garlic
10 ml	Curry Powder
300 ml	coconut milk
5 ml	thyme
6	spring onions
1 bunch	fresh parsley
FAIRTRADE	Sources Fresh food Lemons Chili peppers Chutney Rice Herbs and Spices

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.

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