So, on to Comoros! Comoros is a cluster of four volcanic islands in the Indian Ocean; in between Mozambique and Madagascar. The main food crops of the country are bananas, coconuts, and cassava. They are also well known for producing many spices, including cloves, cardamom and nutmeg. A typical meal in Comoros includes rice and meat. I chose a coconut chicken recipe, which was basically a curry dish. It was right on the mark, and so very simple.
To make Poulet au Coco, I stir fried chunks of chicken breast in butter and added onions, garlic, and curry powder. After the onions were soft I added coconut milk, thyme, green onions, and parsley. I let everything simmer for about fifteen minutes, added salt and pepper, more curry and thyme, and violà I scooped the chicken onto a bed of white rice and once again, both of us went back for seconds so that not a single bite was left over. The coconut flavor and the combination of spices were perfect.
We scored the dish a 3.5 and gave it a spot in the Keysor Family Cookbook.
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