Poulet Au Lait De Coco (Chicken With Coconut Milk)

"This sounds Good! I found it on another site and I'm posting it for Zaar World Tour 5 for the Carribbean."
 
Download
photo by breezermom photo by breezermom
photo by breezermom
photo by mersaydees photo by mersaydees
Ready In:
35mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Saute chicken in butter until browned.
  • Add onion, garlic, curry powder and saffron. Saute for 5 minutes.
  • Add coconut milk or broth, thyme, green onions, parsley, salt and pepper.
  • Mix well, cover and simmer for 20 minutes.
  • Serve.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. MaggieMugs
    This is a great original recipe! I lightened it up a bit for someone who needed something lower in fat for medical reasons. The skin and bones were removed and the meat was sauteed in olive oil instead of butter. Chicken broth with 2 teaspoons of coconut extract was used to simmer the mixture to retain the coconut flavor. It makes a great meal served over rice.
     
  2. flourpower
    I added about 2 tablespoons of ginger powder ,garnished with fresh cilantro and squeeze of lemon (which help bring out those Indian spices). I felt the recipe was slightly...flat without those additions, however I was missing Thyme....
     
  3. TxTeacher
    Great recipe. I left out the saffron and green onions and threw in some potatoes (I love how they taste with the curry sauce). I only had about half the amount of coconut milk needed so I used the broth in addition to it. I also used about 2 tbsp of curry... misread the recipe but it turned out great so oh well!!
     
  4. breezermom
    Yummy recipe! I served it over basmati rice to soak up the yummy sauce. I really enjoyed this recipe, and I'll make it again. Thanks for posting!
     
  5. Dr. Jenny
    We really enjoyed this chicken dish tonight. I halved the recipe with great results. I used hot curry powder, shallots, and lite coconut milk, otherwise I used all ingredients and followed all directions as posted. While I like heat, I think next time I will use a more mild curry powder as I think it will be more complimentary with the other flavors in this dish. I'll also use regular coconut milk as I think it will yield thicker sauce, and regular onion as specified (I happened to have shallots already chopped this time). I served with cauliflower that I first boiled and then sauteed with olive oil and used to soak up some of the sauce. I will definitely make this again and experiment a bit. Thanks! Made for ZWT5.
     
Advertisement

Tweaks

  1. MaggieMugs
    This is a great original recipe! I lightened it up a bit for someone who needed something lower in fat for medical reasons. The skin and bones were removed and the meat was sauteed in olive oil instead of butter. Chicken broth with 2 teaspoons of coconut extract was used to simmer the mixture to retain the coconut flavor. It makes a great meal served over rice.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes