Poulet al la Creole

prep time:: 0 min

Serving size: 6

ingredients

1 chicken -- 3-4 lb, cut up
6 tbsp peanut oil
4 large onions -- finely chopped
2 tsp curry powder
1/4 tsp saffron -- powdered
2 very hot fresh peppers (pref.red) -- seeded and chopped
2 C coconut milk -- not the sweet type
salt and pepper

directions

Heat the oil in a heavy pan and saute the chicken untill golden on both sides. Transfer to a heavy covered casserole. In the oil remaining in the pan, saute the onions until tender but not brown, add the curry powder, saffron,and hot pepper and saute a few minutes longer. Add to the chicken. Season to taste with salt and pepper, add the coconut milk, cover and cook at a gentle simmer until the chicken is tender, about 45 minutes. Serve with rice.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 869 Calories; 72g Fat (73.8% calories from fat); 46g Protein; 11g Carbohydrate; 3g Dietary Fiber; 226mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat.

NOTES : From Haiti, but clearly Asian, probably Indian or Burmese. Very simple and *very* good. (MMBW)

Note: coconut milk is very caloric. There is a “lite” version that the “Taste of Thai” people distribute. Just don’t use the stuff intended for pina coladas.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Source: Ortiz, The Complete Book of Carribean Cooking