Poulet à la Créole

Chicken Creole Style

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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