Poulet au coco calédonien

Name: Poulet au coco calédonien
Total time: 55 min
Yield: Serves 4
Cuisine: New Caledonia
Ingredients: 1 kg (2¼ lb) chicken legs; 400 ml (1⅔ cups) coconut milk; 2 tomatoes; 2 onions; 3 garlic cloves; 3 cm (1 in) piece of ginger; 1 tsp turmeric; 2 tablespoons oil

New Caledonian coconut chicken

⏱ 55 minServes 4Easy740 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)chicken legs
400 ml (1⅔ cups)coconut milk
2tomatoes
2onions
3 clovesgarlic
3cm of ginger
1 tspturmeric
2 tbspoil

1 kg (2.2 lb) chicken legs
400 ml (1⅔ cups) coconut milk
2 tomatoes
2 onions
3 cloves garlic
3 cm of ginger
1 tsp turmeric
2 tbsp oil

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 sauté pan (30 cm / 12 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 fine grater

03 — Method

Cut the chicken legs into pieces and season with salt and pepper, then grate the ginger, chop the garlic (germ removed) and slice the onions.
Heat the oil in the sauté pan and brown the chicken on all sides for a few minutes.
Add the onions around the chicken and cook 2 min, then stir in the garlic, ginger and turmeric.
Add the crushed tomatoes and cook down 5 min over low heat, stirring, then pour in the coconut milk and scrape up the browned bits.
Cover and simmer over low heat 30 minutes until the chicken is tender, stirring now and then so it doesn't stick.
Adjust the seasoning and serve hot over white rice with the sauce.