My twist on the family recipe is the desiccated coconut - in the Seychelles we grate fresh coconut for the dish - this is the closest to home I got. It adds a nice crunch as well. This curry brings sunshine back into my day every time!
Fry the finely chopped onions until golden brown in the olive oil.
Seal the chicken thighs until golden brown - fry a bunch a time if you can‘t fit all into your casserole dish.
Add the curry powder and cook for 1 min, to release the flavours.
Add 1 can of coconut milk and desiccated coconut.
Add the potatoes peeled and cut into cubes.
Add water to cover both chicken and potatoes.
Add the 2 Knorr Chicken Stock Pot.
Bring to a boil, then lower down to a simmer, cover - 1 hour (stirring occasionally and adding more water if needed)
Chop garlic and ginger finely, add both 10 minutes before removing from heat and serving
Remove from heat and add chopped Coriander, serve extra coriander on table
1- Cut some of the potato cubes in smaller pieces so that they melt into the sauce and thicken it.
2- The sauce makes the dish, so don‘t let it go down more than 2 cm below the top level.
3- Best served with warm white basmati rice.
Now close your eyes and picture yourself on the warm white sand beaches of the Seychelles Islands, enjoy!
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