Poulet au Coco Antillaise (Martinican coconut chicken)
Poulet au Coco Antillaise (Martinican coconut chicken) is a traditional Martinique recipe for a classic curry of chicken in a coconut milk base with tomatoes that's lightly spiced with poudre de colombo. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Martinican coconut chicken (Poulet au Coco Antillaise).
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This is the Martinique version of the Coconut Chicken Curry that is found throughout the Caribbean. The spicing here is subtler, but it's a delicious dish, nonetheless.
Ingredients:
1 whole chicken (or 6 thighs or 10 drumsticks), the whole chicken cut into 8 serving pieces
400ml coconut milk
juice of 1 lime
1 teaspoon of ground turmeric
1/4 tsp of ground cumin
2 tsp poudre de colombo
1 tsp of ground allspice
4 garlic cloves, pressed
3 onions, chopped
2 tomatoes, crushed
Salt and freshly-ground black Pepper, to taste
1 tbsp of oil
1 habanero chilli, chopped (or to taste)
Method:
Place the chicken pieces in a bowl then add the garlic, lemon juice, turmeric, cumin, salt, pepper and curry powder. Rub these into the chicken then set aside to marinate for 30 minutes.
Place a pot or deep frying pan over medium heat. Once hot add the oil and use to fry the chicken on all sides for 5 to 7 minutes.
Add the onions and sauté for 3-5 minutes. Now add the tomatoes, mixing well to combine. Season to taste with salt and black pepper then reduce the heat, cover the pot and simmer for 20-25 minutes, turning the chicken pieces occasionally during this time.
Add the coconut milk and mix then mix in the allspice and the chilli. Return to a simmer and cook for 15 minutes.
Serve hot with légumes pays (local seasonal vegetables), rice or pasta.
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