Seychellois Kari Koko

Kari Koko - Seychellois Coconut Curry

Coconut curries are preferred dinner dishes on the Seychelles Islands. Very popular are the octopus and chicken curries. This recipe for a one-pot chicken curry dish with three sides: a fresh-fruity salad, rice, and “Ladob”.
Nutmeg Creates a Coconut Heaven

Ladob is a side made from sweet potatoes cooked in coconut milk. You can substitute sweet potatoes with plantains or banana. This dish is spiced with nutmeg and cinnamon.

Ladob Dessert

Our tip: If you are too busy to make all for one dinner, save the Ladob for a dish with grilled fish. Or go for a Ladob banana dessert. Just add 1/2 cup of sugar or agave syrup and optional vanilla powder.

nutmeg cinnamon
  • Substitute chicken with veal or fish filet.
  • Eggplant is a great substitute for a vegetarian coconut curry.
  • Add a green papaya chutney (see recipe below).
The Kari Koko Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Papaya Chutney


  • 1 green papaya (unripe)
  • 1 onion
  • 1 lime for juice
  • oil, salt & pepper
  • Optional: 1 chili pepper


  1. Finely grate papaya.
  2. Halve and finely slice onion.
  3. In a BOWL, mix papaya with 1 tsp salt. Set aside for 10 minutes. Drain and squeeze all liquid out.
  4. In a PAN, heat 1 tbsp oil over medium heat and fry onions until they turn translucent.
  5. Optionally, add finely sliced chilies and fry for one minute.
  6. Add papaya and continue to fry for about 5 minutes, until the papaya is tender.
  7. Season to taste with lime juice, salt & pepper.
Green Papaya
Seychellois Kari Koko

Seychellois Kari Koko

The Seychelles Islands extend over 115 isles in the Indian Ocean. This Creole dish from the smallest African country is served with a fresh-fruity salad and rice. Optionally, add "Ladob", sweet potatoes cooked in spiced coconut milk.
Hands-on Time 30 minutes
Course Main Course
Cuisine Seychellois
Servings 3


Shopping list

  • 1.25 lb chicken breast or thighs cut into 1-inch pieces 
  • 1 can coconut milk 13.5 - 15 oz
  • 2 cup rice
  • 2 sour apple grated
  • 1 cup grated carrots or turnips
  • 1 onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1-2 lemons for juice
  • oil
  • salt & pepper

Culinary Spice Kit

  • turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper



  • Cook rice according to package instructions.


  • Mix apples, carrots, and/or turnips.
  • Add to taste: lemon juice, salt & pepper.
  • Add 1 tbsp oil. Mix well.
  • Cover and let rest for 15 minutes.

Kari Koko

  • In a POT, heat 1 tbsp oil. Fry onions until translucent.
  • Add garlic, ginger, and Kari Koko Spices. Stir-fry 1 minute.
  • Add chicken and salt to taste. Stir-fry 3 minutes.
  • Mix in coconut milk. Cook about 20-30 minutes over medium-low heat, until the chicken is cooked and the sauce thickened. Stir occasionally.


  • Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
  • Optionally, add the ladob side dish (see notes).
  • Enjoy!


▪ Substitute chicken with veal, fish fillet, or eggplant.
 See also the following recipes:
ladob side dish or dessert
green papaya chutney