Last updated on November 20th, 2023 at 02:12 am
I was excited to sample the much-touted Seychelles Coconut Chicken Curry Recipe. Chicken is cooked in a fragrant and flavorful sauce of spices and coconut milk to create this curry.
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A warm and inviting scent emanated from the curry, thanks to the combination of ginger, garlic, and curry powder. The curry blew me away with its superb flavor balance. The chicken was tender and infused with the rich flavors of the sauce, which combined the sweetness of coconut milk with the spiciness of chili peppers.
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Eaten with rice or bread, the curry’s complex flavors can shine through. Seychelles Coconut Chicken Curry Recipe is a must-try for any foodie visiting the Seychelles. It perfectly encapsulates the hearty and flavorful nature of Seychellois cooking and is a delight to the taste buds.
How To Make Our the Seychelles Coconut Chicken Curry Recipe
Ingredients (8 Servings)
2.5 pounds (1.1 kg) chicken, bone-in and skin-on, cut into pieces
2 tablespoons vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 can (13.5 ounces or 400 ml) coconut milk
1 cup chicken broth
2 medium tomatoes, chopped
2 medium potatoes, peeled and diced
1 cup green peas (fresh or frozen)
1 red bell pepper, diced
2 tablespoons fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Instructions
1. Preparation:
Wash and cut the chicken into pieces.
Finely chop the onions.
Mince the garlic.
Grate the ginger.
Chop the tomatoes.
Peel and dice the potatoes.
2. Sautéing:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic and grated ginger, and sauté for another minute.
3. Spices and Chicken:
Add curry powder, ground turmeric, ground coriander, and ground cumin to the pot.
Stir the spices with the onions, garlic, and ginger until fragrant.
Add the chicken pieces to the pot and cook until they are browned on all sides.
4. Coconut Milk and Broth:
Pour the coconut milk and chicken broth into the pot, stirring well.
Bring the mixture to a simmer and let it cook for about 10 minutes.
Stir occasionally to ensure the flavors are well combined.
5. Vegetables:
Add the chopped tomatoes, diced potatoes, and green peas to the pot.
Stir the ingredients together.
Cover the pot and simmer for about 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
Occasionally check and stir to prevent sticking or burning.
6. Adjust Seasoning:
Taste the curry and adjust the seasoning according to your preference.
Add salt and pepper as needed.
Stir well to incorporate the seasoning.
7. Serving:
Once the chicken curry is cooked and the flavors have melded together, remove from heat.
Garnish with fresh cilantro.
Serve the Seychelles Coconut Chicken Curry over steamed rice or with bread.
Prep Time: 25 minutes
Cooking Time: 1 hour
Pots, Pan and Cooking Equipment Needed for the Seychelles Coconut Chicken Curry Recipe
Large pot or Dutch oven
Cutting board
Knife
Measuring spoons and cups
Wooden spoon or spatula
Plate for holding the cooked chicken
Peeler
Substitutions For the Seychelles Chicken Curry Recipe
1. Vegan Options Seychelles For the Coconut Chicken Curry Recipe:
a. Use vegetable broth instead of chicken broth.
b. Substitute tofu or tempeh for any meat or seafood.
c. Replace butter with vegan butter or olive oil.
d. Use plant-based milk, such as almond or coconut milk, instead of dairy milk.
e. Replace any animal-based condiments with vegan alternatives.
f. Use nutritional yeast as a substitute for cheese, if desired.
g. Include a variety of vegetables like bell peppers, onions, and zucchini for added flavor.
2. Gluten-Free Options For the Seychelles Coconut Chicken Curry Recipe:
a. Use gluten-free rice or quinoa instead of regular rice.
b. Ensure all spices and seasonings are gluten-free.
c. Substitute tamari or gluten-free soy sauce for regular soy sauce.
d. Use gluten-free vegetable broth or stock.
e. Check for gluten-containing additives in any pre-packaged ingredients.
f. Use a gluten-free flour blend as a thickening agent, if needed.
g. Avoid any processed or pre-made condiments that may contain gluten.
3. Vegetarian Options Seychelles For the Coconut Chicken Curry Recipe:
a. Replace meat with plant-based protein options like tofu, tempeh, or seitan.
b. Include a variety of vegetables like mushrooms, carrots, and peas.
c. Use vegetable broth instead of chicken broth.
d. Add extra herbs and spices for added flavor.
e. Include beans or lentils for additional protein and texture.
f. Use vegetarian Worcestershire sauce instead of fish sauce, if required.
g. Include nuts or seeds for added crunch and nutrition.
4. Mediterranean Diet Options For the Seychelles Coconut Chicken Curry Recipe:
a. Use extra virgin olive oil instead of butter.
b. Include Mediterranean vegetables like tomatoes, olives, and artichokes.
c. Use whole grain rice or quinoa for added fiber.
d. Add herbs like oregano, basil, and thyme for Mediterranean flavors.
e. Include feta cheese or Greek yogurt as optional toppings.
f. Use vegetable broth instead of chicken broth.
g. Include a variety of colorful vegetables for added nutrients.
5. Keto Diet Options For the Seychelles Coconut Chicken Curry Recipe:
a. Replace rice with cauliflower rice or broccoli rice.
b. Use low-carb vegetables like zucchini, bell peppers, and spinach.
c. Include healthy fats like avocado, olive oil, and coconut oil.
d. Choose high-quality, low-carb protein sources like chicken or shrimp.
e. Avoid using any high-sugar condiments or sauces.
f. Use vegetable broth instead of chicken broth.
g. Add low-carb spices and herbs for flavor, such as paprika, cayenne pepper, and parsley.
6. Heart Healthy Diet Options For the Seychelles Coconut Chicken Curry Recipe:
a. Use whole grain rice instead of white rice for added fiber.
b. Use low-sodium or homemade vegetable broth to control salt intake.
c. Replace butter with heart-healthy oils like olive oil or avocado oil.
d. Include a variety of vegetables for added nutrients and fiber.
e. Use lean protein options like skinless chicken breast or shrimp.
f. Avoid adding excessive salt or sodium-based seasonings.
g. Include herbs and spices like turmeric, ginger, and garlic for flavor.
7. Paleo Options For the Seychelles Coconut Chicken Curry Recipe:
a. Replace rice with cauliflower rice or sweet potato rice.
b. Use coconut aminos instead of soy sauce.
c. Include a variety of vegetables like broccoli, bell peppers, and onions.
d. Use grass-fed butter or ghee instead of regular butter.
e. Include protein sources like chicken, shrimp, or grass-fed beef.
f. Use homemade bone broth instead of chicken broth.
g. Include herbs and spices like rosemary, thyme, and basil for flavor.
8. Low Carb Options For the Seychelles Coconut Chicken Curry Recipe:
a. Replace rice with cauliflower rice or shirataki rice.
b. Use low-carb vegetables like broccoli, mushrooms, and asparagus.
c. Include lean protein sources like chicken breast or turkey.
d. Use olive oil or avocado oil instead of butter.
e. Avoid high-carb condiments and sauces.
f. Use vegetable broth instead of chicken broth.
g. Add herbs and spices like garlic powder, onion powder, and cumin for flavor.
9. Whole30 Options For the Seychelles Coconut Chicken Curry Recipe:
a. Use compliant chicken broth or vegetable broth.
b. Include a variety of Whole30-approved vegetables like bell peppers, carrots, and green beans.
c. Use ghee or olive oil instead of butter.
d. Choose high-quality protein sources like organic chicken or wild-caught seafood.
e. Avoid using any added sugars or sweeteners.
f. Include herbs and spices like paprika, cayenne pepper, and dried oregano.
g. Ensure all ingredients are Whole30-compliant and free from additives.
10. Weight Watchers For the Options Seychelles Coconut Chicken Curry Recipe:
a. Use lean protein sources like skinless chicken breast or turkey.
b. Include plenty of non-starchy vegetables for added volume.
c. Use low-sodium or homemade broth to control points.
d. Measure oils and fats carefully to stay within point limits.
e. Use herbs and spices for flavor instead of high-calorie condiments.
f. Consider using cauliflower rice or zucchini noodles to lower points.
g. Track and calculate the points of each ingredient used.
11. Low Fat Options For the Seychelles Coconut Chicken Curry Recipe:
a. Use low-fat or fat-free chicken broth.
b. Choose lean protein sources like skinless chicken breast or turkey.
c. Steam or bake vegetables instead of sautéing them in oil.
d. Use cooking spray or non-stick pans instead of butter or oil.
e. Avoid high-fat condiments and dressings.
f. Opt for herbs and spices for flavor instead of fatty ingredients.
g. Include plenty of colorful vegetables for added nutrients.
12. Vegetable Variations For the Seychelles Coconut Chicken Curry Recipe:
a. Include a variety of vegetables like bell peppers, carrots, peas, and corn.
b. Add diced tomatoes for a burst of flavor and color.
c. Incorporate leafy greens like spinach or kale for added nutrition.
d. Use a combination of fresh and frozen vegetables for convenience.
e. Experiment with different vegetable combinations based on personal preference.
f. Roast or grill vegetables for a smoky and charred flavor.
g. Adjust cooking times based on the desired texture of the vegetables.
Tips and Tricks for Easier Creation of Ingredients for the Seychelles Coconut Chicken Curry Recipe containing 8 Servings:
Cut the chicken into small, bite-sized pieces to ensure it cooks evenly and quickly.
Pre-cut the onions and garlic before starting to cook to save time and make the cooking process smoother.
Use a Dutch oven with a lid to ensure the curry simmers evenly and the flavors are well-distributed.
Use pre-peeled and diced potatoes to save time.
Instructions on How to Serve Ingredients for the Seychelles Coconut Chicken Curry Recipe containing 8 Servings:
Serve the Seychelles Coconut Chicken Curry hot over a bed of cooked rice, garnished with chopped fresh cilantro. You can also serve it with a side of steamed vegetables or naan bread.
FAQ About the Seychelles Coconut Chicken Curry Recipe
Can I make this Seychelles Coconut Chicken Curry Recipe ahead of time?
Yes, you can make this Seychelles Coconut Chicken Curry Recipe ahead of time and store it in the refrigerator or freezer until ready to serve.
Can I use chicken breasts instead of chicken thighs in the Seychelles Coconut Chicken Curry Recipe?
Yes, you can use chicken breasts instead of chicken thighs in the Seychelles Coconut Chicken Curry Recipe, but keep in mind that chicken breasts tend to dry out faster than chicken thighs. To avoid this, make sure to cook the chicken breasts for a shorter time and remove them from the pot as soon as they are cooked through.
Can I use canned coconut milk instead of fresh coconut milk in the Seychelles Coconut Chicken Curry Recipe?
Yes, you can use canned coconut milk instead of fresh coconut milk in the Seychelles Coconut Chicken Curry Recipe. Just make sure to shake the can well before opening to ensure that the cream and milk are well-mixed.
Can I omit the potatoes from the Seychelles Coconut Chicken Curry Recipe?
Yes, you can omit the potatoes from the recipe or replace them with another vegetable of your choice, such as sweet potatoes or butternut squash.
Can I make the Seychelles Coconut Chicken Curry Recipe spicier?
Yes, you can make this Seychelles Coconut Chicken Curry Recipe spicier by adding more cayenne pepper or red chili flakes. Alternatively, you can add fresh chopped chili peppers to the dish for an extra kick.
Final Thoughts
The Seychelles Coconut Chicken Curry is a flavorful and comforting dish that combines aromatic spices, coconut milk, and tender chicken. It is easy to make and can be customized to your liking by adjusting the spiciness level or substituting ingredients. Serve it hot over a bed of rice for a delicious and satisfying meal.
Seychelles Coconut Chicken Curry Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- knife
- Measuring spoons and cups
- Wooden spoon or spatula
- Plate for holding the cooked chicken
- Peeler
Ingredients
- 2.5 pounds chicken 1.1 kg chicken, bone-in and skin-on, cut into pieces
- 2 tablespoons vegetable oil
- 2 onions finely chopped
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 13 oz. coconut milk 13.5 ounces or 400 ml coconut milk
- 1 cup chicken broth
- 2 tomatoes medium - chopped
- 2 potatoes medium - peeled and diced
- 1 cup peas green - fresh or frozen
- 1 red bell pepper diced
- 2 tablespoons cilantro fresh chopped (for garnish)
- Salt and pepper to taste
Instructions
Preparation:
- Wash and cut the chicken into pieces.
- Finely chop the onions.
- Mince the garlic.
- Grate the ginger.
- Chop the tomatoes.
- Peel and dice the potatoes.
Sautéing:
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and grated ginger, and sauté for another minute.
Spices and Chicken:
- Add curry powder, ground turmeric, ground coriander, and ground cumin to the pot.
- Stir the spices with the onions, garlic, and ginger until fragrant.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
Coconut Milk and Broth:
- Pour the coconut milk and chicken broth into the pot, stirring well.
- Bring the mixture to a simmer and let it cook for about 10 minutes.
- Stir occasionally to ensure the flavors are well combined.
Vegetables:
- Add the chopped tomatoes, diced potatoes, and green peas to the pot.
- Stir the ingredients together.
- Cover the pot and simmer for about 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
- Occasionally check and stir to prevent sticking or burning.
Adjust Seasoning:
- Taste the curry and adjust the seasoning according to your preference.
- Add salt and pepper as needed.
- Stir well to incorporate the seasoning.
Serving:
- Once the chicken curry is cooked and the flavors have melded together, remove from heat.
- Garnish with fresh cilantro.
- Serve the Seychelles Coconut Chicken Curry over steamed rice or with bread.
