Monday

Seychellois chicken curry




















Type of dish : Main course
To serve : 6
Preparation : 20 min
Cooking : 40 min
Budget : Cheap
From : Exotic
Difficulty : Easy


Ingredients :
1 medium-sized chicken
3 cloves garlic
2 tablespoon quatre épices (mixture of nutmeg, cloves, ginger and pepper used in French cooking)
1 tablespoon saffron
2 tablespoon curry powder
Salt & pepper
200g potatoes
Cinnamon leaves
1 cup coconut milk
2 tablespoon oil
Ginger

Recipe :
Cut chicken into small pieces.
Boil up chicken, with pepper, salt and 2 tablespoons quatre épices, for 5 or 10 minutes.
Peel and crush garlic, ginger and saffron.
Peel potatoes and cut into quarters.
Wash and dry cinnamon leaves, roughly chop.
Remove chicken from heat, place in a pan with two tablespoons of oil.
Add crushed spices, cinnamon leaves and curry powder.
Stir for 5 minutes over a low heat, cover and leave to cook.
Add coconut milk and potatoes, leave to simmer.
Cook for a further 20 minutes, stirring from time to time, until fairly dry.
Taste, adjust seasoning and serve.

Bon appétit!


Advice :
Serve with basmati rice, with a rosé from Provence.