Chicken Curry with Coconut Milk



  1. White peppercorns, 2 tbs
  2. Grated nutmeg, 1/4 tsp
  3. Whole cloves, 1/2 tsp
  4. Ground cinnamon, 1/4 tsp
  5. Ground ginger, 1/4 tsp


For the Quatre Epices:

Put all the ingredients in a spice mill and process until evenly ground. Store in a cool, dark, dry place.

For the Chicken Curry with Coconut Milk:

Boil the chicken in water spiced with quatre epices, salt and black pepper for 10 minutes.

Remove the chicken from the water and place in a pan with 2 tbsp oil. Add the crushed spices, cinnamon leaves and curry powder and fry over low heat for 5 minutes.

Add the coconut milk and potatoes and leave to simmer for 20 minutes. Cook for a further 20 minutes, until fairly dry. Adjust the seasonings and serve with rice.