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.

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