Coconut Curry Chicken
Another must-try meal in Seychelles is the ever-popular Coconut curry, which is typically served with rice. This creamy curry is made by frying onions, ginger, garlic, and a variety of masala spices until the kitchen fills with the wonderful aroma of the dish. To finish this traditional Creole recipe, freshly produced coconut cream is combined with curry leaves and a touch of saffron. The curry is mildly hot, and the blend of spices used to prepare it distinguishes it from other curries.
Traditionally, a curry is any saucy dish seasoned with spices and containing meat, tofu, or vegetables. But “spices” doesn’t necessarily translate to “spicy”; it often just means flavorful. This recipe has some spice–garlic, ginger, curry powder–but that spice gets pretty toned down by the tomato paste and coconut milk. If you want your sauce to have a little more kick, feel free to add a little chili powder or cayenne.
Ingredients
- 1 tbsp vegetable oil, 1 tbsp. butter, 1 medium red onion, chopped, 2 large shallots, minced, Kosher salt, 2 cloves garlic, minced. 1 tsp, freshly grated ginger, 1 1/2 tbsp. curry powder, 2 tbsp. tomato paste, 1 (13-oz.) can coconut milk, 1/2 c. water, 1 1/2 lb. boneless, skinless chicken breast, cut into 1" pieces, Juice of ½ lime, Lime wedges, for serving, Mint leaves, torn, for serving, Cilantro leaves, torn, for serving, Cooked rice, for serving
Instructions
- In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
- Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
- Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
- Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.
