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Tuesday 6 january 2009
12:17
Find in our guide
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Chicken in coconut milk
rating :
Ingredients :
(for 4 personnes)1 chicken (1,5 kg), cut into small chunks
5 small tomatoes, thinly sliced
4 small onions, thinly sliced
2 garlic cloves, crushed
1 can of coconut milk (0.5 L)
50 g shredded coconut
Chives
Salt, pepper and oil
Method :
To brown the chicken, pan-fry until golden brown. Add the onions to the chicken and simmer for 3 minutes. Meanwhile, crush the garlic together with the salt and pepper into a paste and pour into the pan. After 1 minute, stir in the sliced tomatoes and the other ingredients. Allow to simmer for a further 3 minutes. Bring to the boil, then lower the heat and simmer gently for 20 minutes.Sprinkle with finely chopped chives and shredded coconut.
Serve with white rice.
