Entree: French Polynesia – Northern Culinary Region – Poulet au Curry (Polynesian-style curried chicken simmered in coconut milk and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 2 tbsp (14 g) curry powder
- 1 tsp (4 g) ground turmeric
- 14 fl oz (400 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) lime juice
- 1 tbsp (12 g) brown sugar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken, skin side down first, until golden on both sides, about 6–8 minutes per side. Remove and set aside.
2. Reduce heat to medium and add the sliced onion; cook until soft, about 5 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in the curry powder and turmeric and cook 1–2 minutes to bloom the spices.
4. Add the cubed potatoes, coconut milk and chicken stock and bring to a gentle simmer, scraping up any browned bits from the pan.
5. Return the browned chicken to the pot, skin side up, cover and simmer gently for 25–30 minutes until the chicken is cooked through and the potatoes are tender.
6. Uncover and simmer a few minutes more to slightly reduce the sauce if needed. Stir in lime juice and brown sugar, taste and adjust salt and pepper.
7. Garnish with chopped cilantro and serve hot, traditionally accompanied by steamed rice.