1. Sprinkle the chicken pieces with the curry powder and the turmeric. In a large skillet, add the knob of butter and start frying the onion, leek & garlic till golden. 2. Add the chicken pieces, brown them on all sides, add 1 tbsp of flour, stir then add half the chicken stock. 3. Mix well, add the bouquet garni, the coconut, the other tbsp of flour and the rest of the chicken stock. 4. Add the lime juice, the chilies and cover, simmering for 45 minutes over medium to low heat. 5. When it's almost cooked, add the black beans, whip the sour cream into it, salt & pepper. Serve with Creole rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
