Main
Comorian Coconut Curry Chicken
- Preparation time
- 50 min
- Servings
- 4 servings
Ingredients
- Chicken — to buy1 kg (morceaux)
- Onion — to buy2
- Garlic — to buy3 cloves
- Ginger — to buy1 piece (3 cm)
- Curry powder — to buy2 tbsp
- Turmeric — to buy1 tsp
- Tomato — to buy2
- Coconut milk — to buy400 ml
- Kaffir lime leaf — to buy4 leaves
- Chili pepper — to buy1
- Neutral oil — to buy2 tbsp
- Salt — to buy1 tsp
Preparation
Heat the oil in a pot and brown the chicken pieces on all sides for 6-8 minutes over high heat, then set them aside.
In the same pot, sauté the sliced onion over medium heat for 4 minutes until translucent, without letting it burn.
Add the grated garlic and ginger, the curry powder and the turmeric, and stir for 1 minute to lightly toast the spices and bring out their aroma.
Add the diced tomatoes, crush them and let them stew for 5 minutes.
Return the chicken to the pot, pour in the coconut milk, add the crumpled lime leaves and the whole split chilli, and stir.
Cover and simmer over low heat for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
Remove the chilli if you prefer a milder dish, adjust the salt, and serve with plain or coconut rice.