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A recipe by soFeminine.co.uk
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Seychellois chicken curry |
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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.
My comments :
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