Poulet au Coco — Print Recipe — The Culinary Codex

Chicken pieces braised in fragrant coconut milk with lemongrass, ginger, and turmeric until fall-off-the-bone tender. This creamy, aromatic dish is Comorian comfort food at its finest.

Ingredients

1 whole chicken, cut into pieces
400ml coconut milk
1 stalk lemongrass, bruised
3 tablespoons fresh ginger, grated
1 teaspoon ground turmeric
2 onions, sliced
4 cloves garlic, minced
2 tablespoons vegetable oil
1 cinnamon stick
Salt and pepper to taste
Fresh coriander for garnish

Instructions

1 Season chicken pieces with salt, pepper, and turmeric. Let marinate for 10 minutes.
2 Heat oil in a heavy pot over medium-high heat. Brown chicken pieces on all sides for 8 minutes. Remove and set aside.
3 In the same pot, saute onions for 4 minutes until golden. Add garlic, ginger, and lemongrass.
4 Return chicken to the pot. Pour in coconut milk and add cinnamon stick.
5 Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes until chicken is very tender.
6 Remove lemongrass and cinnamon stick. Adjust seasoning.
7 Garnish with fresh coriander and serve with steamed rice.

Did You Know?

Comorian families often keep chickens specifically for poulet au coco. The most prized birds are free-range ones that have been fed on coconut scraps, which locals claim gives the meat a naturally sweet, nutty flavor.