Mauritian Coconut Moka

Ingredients

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with ginger, garlic, turmeric, cumin, coriander, chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a deep pan over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the marinated chicken to the pan and cook until it is lightly browned on all sides.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
5. 5.
   Adjust the seasoning with salt if needed.
6. 6.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking. If using chicken breast, be cautious not to overcook it, as it can become dry. Thigh meat is a great option for this recipe as it remains tender and juicy.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. If using fresh coconut milk, strain it to remove any lumps or impurities.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the dish just before serving.
• If you prefer a spicier version, increase the amount of chili powder or add fresh chili peppers to the marinade.
• To make the dish more hearty, you can add vegetables such as bell peppers or potatoes during the cooking process.
• If you're short on time, you can use pre-cut boneless chicken pieces to save on preparation time.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Mauritian Coconut Moka hot with steamed rice or freshly made roti. The fragrant aroma of the dish will entice your guests, and the creamy coconut sauce pairs perfectly with the fluffy rice or the soft roti. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation of the Mauritian Coconut Moka, place the chicken pieces on a bed of steamed rice or alongside warm roti. Drizzle some of the coconut sauce over the chicken and garnish with fresh cilantro. Serve it in colorful ceramic bowls or on decorative plates to showcase the vibrant colors of the dish.