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.
- 2 can coconut milk each 13.5 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
- salt & pepper
Culinary Spice Kit
- turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper
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.
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).