Chicken pieces braised in a fragrant curry of coconut milk, masala spices, curry leaves, potatoes, and tomatoes, reflecting the islands' Indian heritage.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving plate
Garnishes: curry leaves, coriander
Accompaniments: steamed rice, mango chutney, papadum
Instructions
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1
Season chicken with turmeric and salt. Heat oil and brown chicken pieces on all sides. Set aside.
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2
In the same pot, sauté onions, garlic, ginger, and curry leaves until golden.
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3
Add curry powder, garam masala, and cinnamon. Stir for one minute until spices bloom.
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4
Add tomatoes and cook until they form a paste. Pour in coconut milk and stir well.
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5
Return chicken to the pot. Add potatoes. Cover and simmer forty minutes until chicken is tender and potatoes cooked.
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6
Adjust salt. Serve hot with steamed basmati rice and a side of chutney.
Did You Know?
Seychellois curry powder is distinctly different from Indian versions, often including extra cinnamon, cloves, and star anise reflective of the islands' spice trade history.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- cutting board
- knife
Garnishing
curry leaves, coriander
Accompaniments
steamed rice, mango chutney, papadum
The Story Behind Kari Poul
Kari poul is a testament to the Indian diaspora that shaped Seychellois cuisine. Indian workers brought their curry-making traditions to the islands in the 19th century, and these techniques merged with Creole cooking to create a distinctly Seychellois style. The use of coconut milk instead of yoghurt and the addition of tropical aromatics differentiate this curry from its subcontinental roots.
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