“I rarely make a recipe the same twice, but this is really easy and quick to do with canned coconut milk. I often add fresh cilantro and sometimes substitute saffron for the curry flavouring.” – Arlene Brock



2 3-lb chickens, cut into pieces

5 inches fresh ginger, grated or 2 tbsp. ground ginger

20 small cloves of garlic

2 hot chili peppers or 1 tsp. cayenne pepper

1 medium onion, sliced

2 tbsp. oil

2 tbsp. curry powder

1.3 cup clarified butter

1 bunch of fresh coriander, chopped

1 tbsp. whole cumin seeds, pounded

4-6 cups coconut milk

1 cup coconut cream



Wash the chicken and pat it dry.

Pound with mortar and pestle, or puree in a blender or food processor, the ginger, garlic, chilies and curry powder.

In a small skillet, saute the onions in oil for 4-5 minutes, then add spice puree and simmer. Meanwhile, braise the chicken in butter in a large skillet or stew pot. When the chicken pieces are golden brown, transfer the onion/puree mixture to chicken pot.

Add coriander, cumin and coconut milk, and cook until the chicken is tender. Pour coconut cream over the chicken, remove pot from the heat and let stand until ready to serve. To eat, spoon over rice.