Kari Koko Poule Seychellois (Mahé Cinnamon-Leaf & Coconut Chicken Curry) – Authentic Seychelles Recipe
Fragrant Mahé island curry where chicken and potatoes simmer in coconut milk and warm island spices.
- Country of Origin
- 🇸🇨 Seychelles (East Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared chicken thighs, Golden potato cubes, Thick Seychellois coconut milk and steamed rice, Seychellois massalé curry blend, Curry leaves
Ingredients for Kari Koko Poule Seychellois (Mahé Cinnamon-Leaf & Coconut Chicken Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared chicken thighs, prepped into bite-sized pieces
- 1.5 cups golden potato cubes, washed and trimmed
- 1 cup thick Seychellois coconut milk and steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with Seychellois massalé curry blend
- 1.5 tbsp traditional Seychelles seasoning (curry leaves, cinnamon leaf, garlic, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs for 5 minutes.
- Add minced onion, garlic, Seychellois massalé curry blend, and curry leaves, cinnamon leaf, garlic, ginger, stirring for 2 minutes until deeply aromatic.
- Add golden potato cubes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in thick Seychellois coconut milk and steamed rice right before serving warm.