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Creole food always takes me on a journey and this Reunion Island Coconut Chicken is one of my favorite dishes to share with others. I love how the coconut milk wraps around the chicken in a wonderfully fragrant sauce that instantly carries you to Indian Ocean beaches. This blend of Creole, Asian and European influences tells a beautiful story on your plate.
Why you'll fall for this tasty dish
This meal always wows everyone in my kitchen. The smooth coconut milk sauce hugs the slowly simmered chicken with incredible softness. What I particularly enjoy is how easy it is to tweak the spices based on what everyone likes. It's truly a family meal that gets thumbs up all around the table.
My tried and trusted ingredient list
- Chicken thighs: 4 good-sized pieces (600 g), thoroughly cleaned.
- Onion: 1 medium, finely chopped.
- Garlic: 2 cloves that I like to slice thin.
- Ginger: A 2 cm piece that adds that special something.
- Tomatoes: 2 ripe ones diced up.
- Coconut milk: 400 ml for a rich sauce.
- Reunion curry paste: 2 tablespoons, my hidden trick.
- Vegetable oil: 2 tablespoons.
- Seasoning: Salt and freshly ground black pepper.
- Cilantro: A big handful of fresh herbs for the finishing touch.
The step-by-step method
- Let's start with prep work
- I chop my onion and garlic finely, then grate the fresh ginger. While doing this, I dice my tomatoes and make sure my chicken is properly prepped.
- The magic happens in the searing
- In my favorite large pan, I heat the oil and brown my chicken thighs for 5-6 minutes on each side until they get a nice color.
- Building up the flavors
- I cook my aromatics in the same pan. The onion turns clear, while garlic and ginger release their scents. I toss in my tomatoes and curry paste, letting everything simmer gently.
- Where the magic happens
- I put the chicken back in, pour in the coconut milk. A bit of salt, some freshly ground pepper, and I let it all simmer for 30 minutes on low heat with the lid on.
- Finishing touches
- I taste it, adjust seasoning if needed. A sprinkle of fresh cilantro and it's ready to enjoy.
My cooking tricks
If you like things spicy like me, don't hold back from adding a small fresh chili. I often sneak seasonal veggies into the sauce. My latest favorite? Colorful bell peppers and zucchini. And trust me, with good farm-raised chicken, everything tastes even better.
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How I serve it up
My family loves dipping soft naan bread into the creamy sauce. Fragrant basmati rice or grilled veggies work wonders too. For balance, I often throw together a simple cucumber and mint salad that brings a welcome touch of freshness.
Frequently Asked Questions
- → Can you make this dish ahead?
- Yes, it's great to prepare in advance. The sauce tastes even better after sitting in the fridge for a few hours. It stays fresh for up to 2 days.
- → Can I use other chicken cuts?
- Absolutely! Thighs or breasts work just fine. Bone-in pieces add more flavor, but be sure to adjust cooking time for the cut you use.
- → How do I make the sauce thicker?
- Cook longer without the lid to thicken it up. You can also stir in a cornstarch and coconut milk mix for a thicker texture.
- → What kind of rice pairs best?
- Basmati rice is a perfect choice with its fragrant, long grains. Jasmine or simple long-grain white rice also work well.
- → Can you freeze this meal?
- Yes, it freezes wonderfully for up to 3 months. Cool it completely before freezing. To reheat, thaw in the fridge overnight and warm gently on the stove.