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Seychelles Coconut Chicken Curry Recipe

Seychelles Coconut Chicken Curry Recipe

1482kcal
5 from 1 vote
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Prep 25 minutes
Cook 1 hour
Total 1 hour 25 minutes
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.
Servings 8 Servings
Course Dinner, Lunch, Main Course, Soup
Cuisine Seychelles

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

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Plate for holding the cooked chicken
  • Peeler

Method

Preparation:
  1. Wash and cut the chicken into pieces.
  2. Finely chop the onions.
  3. Mince the garlic.
  4. Grate the ginger.
  5. Chop the tomatoes.
  6. Peel and dice the potatoes.
Sautéing:
  1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onions and sauté until they turn golden brown.
  3. Add the minced garlic and grated ginger, and sauté for another minute.
Spices and Chicken:
  1. Add curry powder, ground turmeric, ground coriander, and ground cumin to the pot.
  2. Stir the spices with the onions, garlic, and ginger until fragrant.
  3. Add the chicken pieces to the pot and cook until they are browned on all sides.
Coconut Milk and Broth:
  1. Pour the coconut milk and chicken broth into the pot, stirring well.
  2. Bring the mixture to a simmer and let it cook for about 10 minutes.
  3. Stir occasionally to ensure the flavors are well combined.
Vegetables:
  1. Add the chopped tomatoes, diced potatoes, and green peas to the pot.
  2. Stir the ingredients together.
  3. Cover the pot and simmer for about 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
  4. Occasionally check and stir to prevent sticking or burning.
Adjust Seasoning:
  1. Taste the curry and adjust the seasoning according to your preference.
  2. Add salt and pepper as needed.
  3. Stir well to incorporate the seasoning.
Serving:
  1. Once the chicken curry is cooked and the flavors have melded together, remove from heat.
  2. Garnish with fresh cilantro.
  3. Serve the Seychelles Coconut Chicken Curry over steamed rice or with bread.

Nutrition

Calories1482kcalCarbohydrates19gProtein4gFat155gSaturated Fat52gPolyunsaturated Fat32gMonounsaturated Fat65gTrans Fat0.02gCholesterol121mgSodium124mgPotassium551mgFiber4gSugar4gVitamin A878IUVitamin C44mgCalcium41mgIron3mg

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