Seychellois Coconut Choesels

Ingredients

In the original Swiss Choesels recipe, the dish is typically made with potatoes and cheese. However, in this Seychellois adaptation, we replace the potatoes with tender pieces of meat and infuse the dish with the flavors of coconut and local spices. This transformation gives the dish a tropical twist and highlights the unique culinary traditions of Seychelles. We alse have the original recipe for Choesels, so you can check it out.

• 500g (1.1 lb) boneless chicken or beef, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they turn golden brown.
3. 3.
   Add the chicken or beef to the pan and cook until it is browned on all sides.
4. 4.
   Stir in the ground cinnamon, ground cloves, ground ginger, and turmeric. Cook for an additional minute to release the flavors.
5. 5.
   Pour in the coconut milk, tomato paste, and soy sauce. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the dish simmer for about 30 minutes, or until the meat is tender and cooked through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.
9. 9.
   Serve the Seychellois Coconut Choesels hot with rice or bread.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich sauce.
• Ground cinnamon — Use freshly ground cinnamon for the best flavor.
• Tomato paste — Look for a high-quality tomato paste to enhance the taste of the dish.
• Soy sauce — Opt for a gluten-free soy sauce if you have dietary restrictions.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the dish.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes of cooking.
• Feel free to customize the recipe by adding vegetables like bell peppers or carrots for added texture and flavor.
• Adjust the spices according to your taste preferences. Add more or less of each spice to suit your palate.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Seychellois Coconut Choesels with a side of steamed rice or warm bread to soak up the flavorful coconut curry sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation of the dish, serve the Coconut Choesels in individual bowls or on a large platter. Sprinkle some additional ground cinnamon on top for an extra touch of elegance. Serve with a side of rice or bread and garnish with a sprig of fresh cilantro.