Entree: Comoros – Central Culinary Region – Poulet au Coco (Coconut chicken)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1 tbsp (8–10 g) curry powder (mild or Comorian-style blend)
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1–2 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 fresh chili (bird’s eye or serrano), sliced, optional (about 10 g)
- 2 cups (480 ml) full-fat coconut milk
- 1/2 cup (120 ml) water or chicken stock
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) light brown sugar (optional, to round flavors)
- 2 tbsp (30 ml) lime juice
- 1/4 cup (15 g) chopped fresh cilantro (coriander) for garnish
Instructions
1. Pat chicken thighs dry and season lightly with a pinch of salt and pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken thighs skin-side down 4–5 minutes until golden; turn and brown the other side 3–4 minutes. Remove chicken and set aside.
2. Reduce heat to medium, add the chopped onion to the pan and sauté until translucent, about 5 minutes. Add the minced garlic, grated ginger, and sliced chili (if using) and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes, curry powder, turmeric, cumin, and black pepper. Cook 4–5 minutes until the tomatoes break down and the spices bloom.
4. Return the browned chicken to the pan. Pour in the coconut milk and the water or stock, and add the brown sugar and remaining salt. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 25–30 minutes until the chicken is cooked through and the sauce has slightly thickened.
5. Uncover, increase heat briefly if needed to reduce the sauce to desired consistency. Stir in the lime juice, adjust salt to taste, and finish with chopped cilantro. Serve hot with rice, boiled cassava, or plantains.
