Lyonnaise-style Coconut Chicken Curry

Ingredients

In this Lyonnaise adaptation of the Micronesian Gollai hågon suni, we incorporate the traditional flavors of Lyonnaise cuisine. Instead of using local Micronesian ingredients, we substitute them with Lyonnaise-specific ingredients such as chicken, coconut milk, and a blend of aromatic spices commonly found in Lyonnaise cuisine. This adaptation brings a touch of exoticism to the traditional Lyonnaise flavors, resulting in a unique and flavorful dish. We alse have the original recipe for Gollai hågon suni, so you can check it out.

• 500g (1.1 lb) chicken, cut into bite-sized pieces 500g (1.1 lb) chicken, cut into bite-sized pieces
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 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: 25g (Saturated Fat: 18g)
• Carbohydrates: 6g (Sugars: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

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 become translucent.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the curry powder, turmeric, paprika, cumin, coriander, and grated ginger.
5. 5.
   Sprinkle the spice mixture over the chicken and stir well to coat the chicken evenly.
6. 6.
   Pour in the coconut milk and bring the mixture to a simmer.
7. 7.
   Reduce the heat to low and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Lyonnaise-style Coconut Chicken Curry hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Curry powder — Adjust the amount of curry powder according to your preferred level of spiciness.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a creamier texture, you can add a tablespoon of coconut cream to the curry.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Feel free to add vegetables like bell peppers or potatoes to the curry for added flavor and nutrition.
• Adjust the level of spiciness by adding more or less curry powder.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Lyonnaise-style Coconut Chicken Curry in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some additional curry powder and a few cilantro leaves on top of the curry. Serve it in a vibrant-colored bowl to make the dish visually appealing.