Serrage Poulet (British Indian Ocean Territory) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was featured on week 36 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Ingredients:
4 chicken breasts, cubed |
2 garlic cloves, crushed |
1 inch gingerroot, grated |
1 teaspoon turmeric |
1/2 teaspoon garam masala |
1/4 teaspoon cayenne pepper |
salt and pepper |
1 tablespoon cooking oil |
1 (14 ounce) can coconut milk |
2 cinnamon sticks |
handful of chopped cilantro |
Directions:
1. Coat the chicken cubes with the seasonings.
2. Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
3. Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
4. Serve over white rice, garnished with cilantro.
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