Coconut chicken Le Bambou Morne-rouge MartiniqueCoconut chicken Le Bambou Morne-rouge Martinique
©Coconut chicken Le Bambou Morne-rouge Martinique|MDES

Coconut chicken

Preparation30 minutes
Cooking45 minutes



For 4 people

  • 1 chicken 1 kg
  • 45 cl coconut milk
  • 1 onion
  • 1 bunch of country onions (cives)
  • 4 sprigs of parsley
  • 1 small chilli
  • Salt, pepper, butter


  1. Cut chicken into pieces.
  2. Mince onions. Chop the endive, garlic and parsley. Fry the aromatics with a little butter.
  3. Add the chicken pieces and brown them well on all sides.
  4. Salt, pepper; moisten with the coconut milk.
  5. Cover and simmer for 45 minutes over low heat. Spice to taste (be careful to remove seeds and filaments from the chili!).
  6. Just before serving, present the chicken topped with sauce and sprinkled with a little shredded coconut. Serve with white rice and fried banana vegetables.

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