Caribbean Chicken Creole Style


3 and 1/2 -4 lb chicken, cut into serving pieces
6 tbs peanut oil
4 large onions, minced
3 tsp curry powder
2 cloves garlic, minced
1/4 tsp powdered saffron
2 red Habanaero peppers, seeded and minced
kosher salt and fresh cracked black pepper to taste
2 cups coconut milk

This recipe is common in Haiti and is quite spicy designed for Haitian tastes. If you would like it less spicy eliminate one of the Habanero peppers.


  • Heat the oil in a heavy frying pan and saute the chicken pieces until golden all over.
  • Transfer to a heavy covered casserole.
  • In the oil remaining in the pan saute the onions and garlic until tender, but not browned.
  • Add the curry powder, saffron and hot pepper and cook for 3-4 more minutes.
  • Season with salt and pepper then add the coconut milk.
  • Cover and cook at a gently simmer until the chicken is tender. About 45 minutes to 1 hour.
  • Serve with rice.




20 min


1 hr


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