Here in Seychelles we love our curries hot and spicy, full of fragrance and flavour and with lashings of coconut milk (or even coconut cream if we’re feeling naughty – sorry waistline).
Kari Koko Poul (chicken curry) is by far the island’s favourite dish, available in almost all restaurants and take-aways and the centrepiece of most family tables the islands over.
This dish is a one-pot wonder and can be done a variety of ways to suit all tastes with bases of either coconut milk, yoghurt or tomato and served with plain rice, creamy lentils, paw paw salad and various tasty chutneys.
Today we will be sharing with you the most common recipe with a coconut milk base – perfect to share with family and friends over the coming Labour Day holiday.
“Kari Koko Poul”
1kg chicken thighs (cut in bite size pieces)
1 medium sized onion
3 – 4 cloves garlic, crushed
1 tsp of ginger, grated
3 tsp turmeric
3 tbsp curry powder (local masala)
2 tbsp garam masala
½ tsp chilli powder
2 medium size potatoes (cubed)
2 Cinnamon leaves
500ml coconut milk
Salt and pepper to taste
- In a small bowl add all the dry spices and mix well.
- Season the chicken with salt, pepper and 1/3 of the dried mixed spices above.
- In a medium saucepan add 2 tbsp of vegetable oil and heat on a medium heat.
- Sweat the onion together with the garlic and ginger until softened.
- Add the chicken thigh pieces and cook until partially brown.
- Add all remaining ingredients into the saucepan and cover with the coconut milk.
- Bring to curry boil then reduce heat and allow to simmer for 1 hour or until the liquid has reduced. Do not cover the curry at all during this time.
- Prior to serving remove the cinnamon leaves and add fresh coriander for colour and flavour.
- Serve with plain or saffron rice together with paw-paw salad, creamy lentils and mango chutney.