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Curried Creole Chicken & Black Beans-A Winner!

Curried Creole Chicken & Black Beans-A Winner! created by wicked cook 46

This is a real winner, not to difficult to make but so full of flavor. Authentic and just what is needed when you want to imagine sitting on a sunny creole beach. (taken from cooking with Asinus Asinum Fricat)

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Sprinkle the chicken pieces with the curry powder and the turmeric. In a large skillet, add the knob of butter and start frying the onion, leek & garlic till golden.
  • Add the chicken pieces, brown them on all sides, add 1 tbsp of flour, stir then add half the chicken stock.
  • Mix well, add the bouquet garni, the coconut, the other tbsp of flour and the rest of the chicken stock.
  • Add the lime juice, the chilies and cover, simmering for 45 minutes over medium to low heat.
  • When it's almost cooked, add the black beans, whip the sour cream into it, salt & pepper. Serve with Creole rice.
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RECIPE MADE WITH LOVE BY

@MarraMamba
Contributor
@MarraMamba
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"This is a real winner, not to difficult to make but so full of flavor. Authentic and just what is needed when you want to imagine sitting on a sunny creole beach. (taken from cooking with Asinus Asinum Fricat)"
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  1. wicked cook 46
    Curried Creole Chicken & Black Beans-A Winner! Created by wicked cook 46
    Reply
  2. wicked cook 46
    My DH loved this and I thought it was good. I did not use the full tablespoon of the allspice.I love allspice but thought that much might be overpowering. I used only about 1 3/4 pounds of boneless/skinless chicken thighs so cut back on the broth a bit. Next time I will cut back on the amount of sour cream. The flavour was excellent but when I added the full 1/2 cup it really mellowed the flavour. Served it over basmati rice. Made for Newest Zaar Tag
    Reply
  3. MarraMamba
    This is a real winner, not to difficult to make but so full of flavor. Authentic and just what is needed when you want to imagine sitting on a sunny creole beach. (taken from cooking with Asinus Asinum Fricat)
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