Poulet à la Créole

Chicken a la Créole

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Poulet à la Créole. For this, choose a young chicken and joint it. Brown the pieces of chicken in hot butter and, when well browned, add 1 or 2 sliced onions, which have also been browned in butter. Season with a little saffron, 1 tablespoon of curry powder, chilli pepper and salt. Simmer till the chicken is tender, and a few minutes before serving add a little coconut milk and stir well. Plain boiled rice is served with this.