Middle Eastern Recipes > Poultry > Poulet au Coco >
Comorian Chicken with Coconut
2 LBS chicken breast or thighs, diced
2 TBS butter
2 medium onions, chopped
4 garlic cloves, chopped
2 tsp. curry powder
1-1/4 C coconut milk
1 tsp. fresh thyme
6 spring onions, chopped
1 bunch parsley, finely chopped
Salt & black pepper to taste
1 C cooked white rice
Lemon juice
Melt butter in a large skillet; add chicken and cook until golden brown. Add onion, garlic and curry powder. Cook the mixture for about five minutes. Add the coconut milk, thyme, spring onions and parsley. Season with salt and black pepper; stir well. Simmer for about twenty minutes. Serve on a bed of hot-cooked white rice; sprinkle lemon juice on top.
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Dijaj Machboos (Kuwaiti Chicken with Rice)
Djaj Fouq El-Eish (Omani chicken & rice stew)
Djedad (Moroccan apricot chicken)
Djej bil Qasbour (Algerian chicken with saffron & olives)
Iskudheh Karis (Somali chicken pilaf)
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Related Link:
Food Fare Culinary Collection: Arabic Cookery
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