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Seychellois Kari Koko
SpiceBreeze
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.
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Hands-on Time
30
minutes
mins
Course
Main Course
Cuisine
Seychellois
Servings
3
Ingredients
1x
2x
3x
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
Instructions
Rice
Cook rice according to package instructions.
Salad
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
Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
Optionally, add the ladob side dish (see notes).
Enjoy!
Notes
▪ Substitute chicken with veal, fish fillet, or eggplant.
See also the following recipes:
▪
ladob side dish or dessert
▪
green papaya chutney