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Creole cooking always takes me somewhere special, and this Coconut Chicken from Reunion Island stands out as one of my go-to dishes when I'm entertaining. I'm crazy about how the coconut milk wraps around the chicken, creating this amazingly fragrant sauce that whisks you straight to Indian Ocean shores. The beautiful mix of Creole, Asian and European touches tells quite a story on your plate.
Why you'll fall for this dish
This meal never fails to impress in my kitchen. The smooth coconut milk sauce hugs the slowly simmered chicken with unmatched creaminess. What I really love is how easy it is to tweak the spices based on what everyone wants. It's truly a family meal that gets thumbs up all around the table.
My tried and true ingredients list
- Chicken thighs: 4 good-sized pieces (600 g), thoroughly cleaned.
- Onion: 1 medium, sliced thin.
- Garlic: 2 cloves that I like to chop finely.
- Ginger: A 2 cm chunk 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 generous handful of fresh leaves for finishing.
The step-by-step method
- Let's start with prep work
- I chop my onion and garlic small, then grate the fresh ginger. While doing this, I dice my tomatoes and make sure my chicken is ready to go.
- Browning makes all the difference
- In my favorite large pan, I heat the oil and brown my chicken thighs for about 5-6 minutes per side until they get that nice golden color.
- Building flavor layers
- I cook my aromatics in the same pan. The onion turns clear, while garlic and ginger release their scent. Then I toss in tomatoes and curry paste, letting everything simmer gently.
- Where the magic happens
- I put the chicken back in, pour in coconut milk. A bit of salt, some freshly ground pepper, and everything simmers on low for 30 minutes with the lid on.
- Finishing touches
- I taste it, fix the seasoning if needed. A sprinkle of fresh cilantro and it's ready to eat.
My kitchen tricks
If you're into spicy food like me, throw in a small fresh chili. I often sneak seasonal veggies into the sauce. My latest favorite combo? Colorful bell peppers with zucchini. And trust me on this one, using farm-raised chicken makes everything taste way better.
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How I plate it up
Everyone in my house loves soaking up the creamy sauce with fresh naan bread. Fragrant basmati rice or grilled veggies work wonderfully too. For balance, I'll often whip up a quick cucumber and mint salad that brings a welcome coolness to the meal.
Frequently Asked Questions
- → Can this dish be prepped ahead?
- Yes, it works great made ahead. The flavors deepen after a few hours in the fridge, and it’ll stay fresh for up to two days.
- → Can I use different chicken cuts?
- Absolutely! Breast or thigh cuts are fine. Bone-in pieces add extra flavor, but adjust cooking time for your choice.
- → How can I make the sauce thicker?
- Let the dish cook longer without the lid. Or, add a mix of coconut milk and a little cornstarch to thicken it up.
- → What kind of rice goes best here?
- Basmati rice works well with its long, aromatic grains. Jasmine or plain white rice also pair wonderfully with the rich sauce.
- → Is this meal freezer-friendly?
- It freezes nicely for up to three months. Make sure it’s fully cooled first. Thaw in the fridge overnight, then warm it gently on the stove.