Sabee Curry Chicken
Sabee means ‘cooked in coconut’. You’ll see variations on chicken curry in many international cuisines, from India to Thailand. This is our version of the classic, and it’s made at every big do. The first time I made this recipe for my cousins, they judged me, hard! Because I’m a chef, their standards for my cooking are high. I find it’s best to keep it simple, and this delicious coconut curry recipe never fails.
Ingredients 12
1 whole chicken
2 tbsp macadamia oil
2 garlic cloves, crushed
10 cm fresh ginger, piece, sliced
1 onion, diced
2 tbsp Curry Powder
10 g salt
5 g ground pepper
1 l coconut milk
300 g snake beans, yard-long, cut into bite-sized pieces
cooked rice, to serve
lime wedges, to serve
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Method 8
Cut the into big chunks with the bone in, in the Island way.
Heat the over a high heat in a saucepan and brown the , , and .
Add the and stir until blended.
Place the in the pot with the spices, add the and , and continue stirring for a few minutes until the juice is released from the meat.
Add the water, cover, and let steam for about 20 minutes, adding more water if necessary.
Next, add half the coconut milk and simmer gently over a medium heat for about 25 minutes. From time to time, stir the meat and add more as it evaporates.
Add the and continue simmering until the meat is tender and the gravy is rich.
Serve on top of cooked rice, with lime on the side.
