Poulet au Coco

Chicken in coconut milk.

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

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.

1 kg

chicken meat

30 ml

best butter

2 medium

cooking onions

cloves garlic

10 ml

300 ml

coconut milk

5 ml

thyme

spring onions

1 bunch

fresh parsley

Cube the chicken.

Skin and chop the onions and garlic.

Trim and chop the spring onions.

Chop the parsley.

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.

Serve with FAIRTRADE rice and FAIRTRADE chutney, and a FAIRTRADE lemon to squeeze.

Add hot spice to your taste.

One recipe I saw suggested a pinch of saffron.