Chicken pieces braised in a fragrant curry of coconut milk, masala spices, curry leaves, potatoes, and tomatoes, reflecting the islands' Indian heritage.
Ingredients
1.2kg chicken pieces
400ml coconut milk
2 potatoes, cubed
2 onions, sliced
4 cloves garlic, minced
1 thumb ginger, grated
2 tomatoes, diced
2 tbsp curry powder
1 tsp turmeric
1 tsp garam masala
1 sprig curry leaves
2 tbsp vegetable oil
Salt
1 cinnamon stick
Instructions
1Season chicken with turmeric and salt. Heat oil and brown chicken pieces on all sides. Set aside.
2In the same pot, sauté onions, garlic, ginger, and curry leaves until golden.
3Add curry powder, garam masala, and cinnamon. Stir for one minute until spices bloom.
4Add tomatoes and cook until they form a paste. Pour in coconut milk and stir well.
5Return chicken to the pot. Add potatoes. Cover and simmer forty minutes until chicken is tender and potatoes cooked.
6Adjust 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.