Poulet à la Créole

Name: Poulet à la Créole (Chicken Creole Style)
Yield: Serves 6
Cuisine: Haiti
Ingredients: 6 tablespoons peanut oil; 3½-4 lb. chicken, cut into serving pieces; 2 very hot fresh peppers, preferably red, seeded and finely chopped; Salt, freshly ground pepper to taste; ¾ pint coconut milk; 4 large onions, finely chopped; ¼ teaspoon powdered saffron; 2 teaspoons curry powder

Chicken Creole Style

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Though this very simple, very good chicken dish is labelled Créole, its influences are clearly Asian, perhaps brought by the French from India, or perhaps it is Burmese influence making its way into the Caribbean via what was French Indo-China.

Ingredients

3½-4 lb. chicken, cut into serving pieces
6 tablespoons peanut oil
4

Americas
Haiti
Main course
Caribbean
Spicy
Gluten-free

Method

Heat the oil in a heavy frying pan and sauté the chicken pieces until golden on both sides. Transfer to a heavy, covered casserole. In the oil remaining in the pan sauté the onions until tender but not browned, add the curry powder, saffron, and hot peppers and cook for 3 or 4 minutes longer. Add to the chicken. Season to taste with salt and pepper, add the coconut milk, cover and simmer until