What is the recipe for the Martinique dish Curry and Coconut Chicken Fricassée?
You are correct many recipes from the islands are not very clear, Here is one that I have made in the past. I have modified the recipe so it is easier to work with. Remember this is a very slow simmer recipe. ********Substitute Whipping Cream for fresh cream since this is an Island recipe. You can use any type of whipping cream heavy or light since the recipe calls for only 2 tablespoons. Serves four: -1 chicken (cut into 8 pieces) -1 pound 2 oz onions chopped -1 garlic clove – 1 tablespoon flour for roux -18 oz coconut milk. Plus and extra can as a reserve in case you cook on too high heat. -1 ” bouquet garni ” (thyme, onion, parsley) -4 tablespoons of curry powder -2 tablespoons of fresh cream ******* See above -salt and black pepper to taste. Melt butter in the oil Add the chicken and fry until browned, remove chicken pieces and add in half of the chopped onions and garlic, let cook until translucent then add the curry powder, mix well. Add the flour and cook just as a roux add the
