Togolese Style Coconut Curry Chicken (Curry de Poulet à la Togolaise)

Curry de Poulet à la Togolaise, also known as Togolese Style Coconut Curry Chicken, is a flavorful and aromatic dish that is a staple in Togolese cuisine. This creamy and spicy curry is made with tender chicken, vegetables, and a rich coconut milk sauce, creating a perfect balance of flavors.

Togolese Style Coconut Curry Chicken (Curry de Poulet à la Togolaise)

Ingredients

  • 1.5 lbs (700g) chicken, cut into pieces
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, diced
  • 1 cup (240ml) coconut milk
  • 2 tbsp vegetable oil
  • 2 tsp curry powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
  2. Add the chicken pieces to the pot and cook until they are browned on all sides.
  3. Stir in the tomatoes, curry powder, paprika, cumin, and coriander. Cook for a few minutes until the tomatoes are softened.
  4. Pour in the coconut milk and season with salt and pepper. Stir well to combine all the ingredients.
  5. Reduce the heat to low, cover the pot, and let the curry simmer for 30 minutes, stirring occasionally.
  6. Once the chicken is cooked through and the sauce has thickened, remove from heat.
  7. Garnish with fresh cilantro and serve the curry hot with steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Wooden spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serving Suggestions: Serve the Curry de Poulet à la Togolaise with a side of steamed rice and a fresh green salad.

Tips & tricks

Tips: For a spicier curry, add a chopped chili pepper or a dash of cayenne pepper to the sauce.

Cost

$15