West Indian Style Chicken with Coconut and Spices

Ingredients

In this West Indian adaptation, the traditional French Poulet à la Comtoise is transformed into a vibrant and tropical dish. The original recipe's cream-based sauce is replaced with a rich coconut sauce, and the spices are adjusted to include Caribbean flavors such as thyme, allspice, and ginger. These changes infuse the dish with the distinct taste of the West Indies, creating a unique and exciting culinary experience. We alse have the original recipe for Poulet à la Comtoise, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken 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 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 scotch bonnet pepper, seeded and minced (optional for spiciness) 1 scotch bonnet pepper, seeded and minced (optional for spiciness)
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground allspice, dried thyme, and minced scotch bonnet pepper (if using) over the chicken. Stir well to coat the chicken with the spices.
4. 4.
   In a separate bowl, whisk together the coconut milk, tomato paste, and brown sugar until well combined. Pour the mixture over the chicken in the pot.
5. 5.
   Season with salt and pepper to taste. Stir everything together, then cover the pot and simmer over low heat for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Serve the West Indian Style Chicken with Coconut and Spices hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or traditional West Indian roti.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich sauce.
• Scotch bonnet pepper — Adjust the amount or omit it if you prefer a milder flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture for a few hours or overnight before cooking.
• Adjust the spiciness by adding more or less scotch bonnet pepper.
• Serve with a squeeze of fresh lime juice for a tangy twist.
• Garnish with toasted coconut flakes for added texture and visual appeal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the West Indian Style Chicken with Coconut and Spices alongside steamed rice or traditional West Indian roti. Add a side of fresh salad or sautéed vegetables to complete the meal.

Presentation advice

Present the West Indian Style Chicken with Coconut and Spices in a vibrant and colorful dish. Garnish with fresh cilantro and sprinkle toasted coconut flakes on top for an eye-catching presentation.