Entree: Mayotte – Poulet coco (Creamy coconut chicken stew flavored with garlic, ginger, and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced (about 0.42 oz (12 g))
- 1 1/2 tbsp (22 ml) fresh ginger, grated (about 5/8 oz (18 g))
- 1 small red chili, thinly sliced (or 1 tsp (5 g) crushed red pepper)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) curry powder
- 2 cups (480 g) chopped ripe tomatoes (fresh or canned)
- 2 cups (480 ml) coconut milk (full fat for best flavor)
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) vegetable oil or butter for finishing (optional)

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced (about 12 g)
- 1 1/2 tbsp (22 ml) fresh ginger, grated (about 18 g)
- 1 small red chili, thinly sliced (or 1 tsp / 5 g crushed red pepper)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) curry powder
- 2 cups (480 g) chopped ripe tomatoes (fresh or canned)
- 2 cups (480 ml) coconut milk (full fat for best flavor)
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) vegetable oil or butter for finishing (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. Heat 2 tbsp (30 ml) oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the thighs in batches, 3–4 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium. Add the chopped onion to the pan and sauté 5–7 minutes until soft and translucent. Stir in the minced garlic, grated ginger, and sliced chili and cook 1–2 minutes until fragrant.
3. Add turmeric, ground coriander, and curry powder and toast briefly for 30 seconds. Stir in chopped tomatoes and cook 3–4 minutes until they begin to break down.
4. Return the chicken to the pot. Pour in the coconut milk and chicken stock (or water) and bring to a gentle simmer. Scrape up any browned bits from the pan.
5. Reduce heat to low, cover partially, and simmer 30–35 minutes until the chicken is cooked through and tender. Uncover for the last 10 minutes if you prefer a slightly thicker sauce.
6. Stir in lime juice, remaining salt and pepper to taste, and finish with 1 tbsp (15 ml) oil or butter if using for sheen. Sprinkle chopped cilantro over the stew and serve hot with rice or toasted bread.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbsp (30 ml) oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the thighs in batches, 3–4 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium. Add the chopped onion to the pan and sauté 5–7 minutes until soft and translucent. Stir in the minced garlic, grated ginger, and sliced chili and cook 1–2 minutes until fragrant.
3. Add turmeric, ground coriander, and curry powder and toast briefly for 30 seconds. Stir in chopped tomatoes and cook 3–4 minutes until they begin to break down.
4. Return the chicken to the pot. Pour in the coconut milk and chicken stock (or water) and bring to a gentle simmer. Scrape up any browned bits from the pan.
5. Reduce heat to low, cover partially, and simmer 30–35 minutes until the chicken is cooked through and tender. Uncover for the last 10 minutes if you prefer a slightly thicker sauce.
6. Stir in lime juice, remaining salt and pepper to taste, and finish with 1 tbsp (15 ml) oil or butter if using for sheen. Sprinkle chopped cilantro over the stew and serve hot with rice or toasted bread.