Cari coco recipe

Chicken simmered in coconut milk with masala, turmeric and Seychelles cinnamon leaves, a Creole curry eaten with white rice and chutney.

1 houreasy12 ingredients

Ingredients

• 500 ml coconut milk
• 1000 g chicken
• 2 tbsp curry powder (masala)
• 1 tsp turmeric
• 5 cinnamon leaves
• 8 curry leaves
• 4 clove garlic
• 1 tbsp ginger
• 1 onion
• 3 tbsp vegetable oil
• 1 tsp salt
• 0.5 tsp black pepper

How to make Cari coco

1. Cut 1 kg of chicken into bone-in pieces and season with 0.5 tsp of salt and ½ tsp of black pepper.
2. Heat 3 tbsp of oil in a heavy pot and fry 1 chopped onion for 5 minutes until golden.
3. Add 4 grated garlic cloves, 1 tbsp of grated ginger, 5 cinnamon leaves (or 1 cinnamon stick) and 8 curry leaves; stir for 1 minute.
4. Add 2 tbsp of masala (curry powder) and 1 tsp of turmeric with a splash of water and cook for 2 minutes, stirring, so the spices toast without burning.
5. Add the chicken, turn it in the spices and brown for 5 to 7 minutes.
6. Pour in 500 ml of coconut milk gradually, bring to a simmer and cook uncovered on low heat for 30 to 35 minutes, stirring now and then, until the chicken is tender and the sauce has thickened.
7. Serve hot with white rice and a chutney, such as pumpkin chutney.

Get Copper on the App Store

More dishes from Seychelles →