This week on our Afro Cuisine recipe is Kari Koko. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.
Kari Koko Poul (chicken curry) is the favourite dish of Seychelles. The meal is available in almost all restaurants and take-aways and the centrepiece of most family tables all over the island.
This dish is a one-pot wonder and can be prepared a variety of ways to suit all tastes, and with bases of either coconut milk, yoghurt or tomato and served with plain rice, creamy lentils, paw paw salad and various tasty chutneys.
Ingredients for Kari Koko
1kg chicken thighs (cut in bite size pieces)
1 medium sized onion
3 – 4 cloves garlic, crushed
1 tsp of ginger, grated
3 tsp turmeric
3 tbsp curry powder (local masala)
2 tbsp garam masala
½ tsp chilli powder
2 medium size potatoes (cubed)
2 Cinnamon leaves
500ml coconut milk
Salt and pepper to taste
- In a small bowl add all the dry spices and mix well.
- Season the chicken with salt, pepper and 1/3 of the dried mixed spices above.
- In a medium saucepan add 2 tbsp of vegetable oil and heat on a medium heat.
- Sweat the onion together with the garlic and ginger until softened.
- Add the chicken thigh pieces and cook until partially brown.
- Add all remaining ingredients into the saucepan and cover with the coconut milk.
- Bring to curry boil then reduce heat and allow to simmer for 1 hour or until the liquid has reduced. Do not cover the curry at all during this time.
- Prior to serving remove the cinnamon leaves and add fresh coriander for colour and flavour.
- Serve with plain or saffron rice together with paw-paw salad, creamy lentils and mango chutney.