Entree: Seychelles – Coconut Chicken Curry (Creamy Seychellois chicken curry simmered in coconut milk with local spices and aromatics)

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 15 min

Cook 35 min

Total 50 min

Ingredients

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

- 8 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large (7 oz (200 g)) onion, finely chopped
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1 stalk (7/8 oz (25 g)) lemongrass, tender inner part finely chopped (or 1 tbsp (15 ml) lemongrass paste)
- 6–8 fresh curry leaves (optional)
- 1–2 fresh green chilies, sliced (adjust to heat preference)
- 1 tbsp (8 g) curry powder (prefer Seychellois or mild Madras)
- 1 tsp (3 g) ground turmeric
- 1 tsp (4 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 cup (240 ml) canned coconut milk (first/cream portion)
- 1 cup (240 ml) canned coconut milk (second/lean portion) or additional as needed
- 1 medium (4 1/4 oz (120 g)) tomato, chopped
- 1 tbsp (15 ml) lime juice
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) fish sauce or soy sauce (optional, for umami)
- 1/4 cup (15 g) chopped fresh cilantro (coriander) for garnish
- Cooked white rice for serving

Show original ingredient measurements

- 8 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large (200 g) onion, finely chopped
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1 stalk (25 g) lemongrass, tender inner part finely chopped (or 1 tbsp lemongrass paste)
- 6–8 fresh curry leaves (optional)
- 1–2 fresh green chilies, sliced (adjust to heat preference)
- 1 tbsp (8 g) curry powder (prefer Seychellois or mild Madras)
- 1 tsp (3 g) ground turmeric
- 1 tsp (4 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 cup (240 ml) canned coconut milk (first/cream portion)
- 1 cup (240 ml) canned coconut milk (second/lean portion) or additional as needed
- 1 medium (120 g) tomato, chopped
- 1 tbsp (15 ml) lime juice
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) fish sauce or soy sauce (optional, for umami)
- 1/4 cup (15 g) chopped fresh cilantro (coriander) for garnish
- Cooked white rice for serving

Instructions

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

1. Pat the chicken dry and season lightly with 1/2 tsp (2.5 ml) salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Brown the chicken thighs in batches, 4–5 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium. Add the chopped onion to the pot and sauté until translucent, about 5–7 minutes. Add garlic, ginger, lemongrass, curry leaves and green chilies; cook 2–3 minutes until fragrant.
3. Stir in the curry powder, turmeric and ground coriander; cook 1 minute to bloom the spices.
4. Return the browned chicken to the pot. Add the chopped tomato, first cup (cream) of coconut milk and the second cup (lean) of coconut milk or additional to cover partially. Add fish sauce or soy sauce if using, and the remaining salt.
5. Bring to a gentle simmer, reduce heat to low, cover, and cook 25–30 minutes until the chicken is fully cooked and tender. Stir occasionally and skim any excess fat if desired.
6. Remove the lid for the last 5–10 minutes to thicken the sauce slightly. Stir in lime juice and adjust seasoning.
7. Garnish with chopped cilantro and serve hot over steamed white rice.

1. Pat the chicken dry and season lightly with 1/2 tsp salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Brown the chicken thighs in batches, 4–5 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium. Add the chopped onion to the pot and sauté until translucent, about 5–7 minutes. Add garlic, ginger, lemongrass, curry leaves and green chilies; cook 2–3 minutes until fragrant.
3. Stir in the curry powder, turmeric and ground coriander; cook 1 minute to bloom the spices.
4. Return the browned chicken to the pot. Add the chopped tomato, first cup (cream) of coconut milk and the second cup (lean) of coconut milk or additional to cover partially. Add fish sauce or soy sauce if using, and the remaining salt.
5. Bring to a gentle simmer, reduce heat to low, cover, and cook 25–30 minutes until the chicken is fully cooked and tender. Stir occasionally and skim any excess fat if desired.
6. Remove the lid for the last 5–10 minutes to thicken the sauce slightly. Stir in lime juice and adjust seasoning.
7. Garnish with chopped cilantro and serve hot over steamed white rice.