Curries
Kari Koko Poul
Seychelles
Chicken cooked in coconut milk curry with Seychellois spices; the bones are traditionally left in for authentic flavour; cardamom and other spices are roasted before cooking; a staple Creole curry reflecting the Indian and French influences on Seychellois cuisine; served with rice.
Original eatfuls sticker artwork
What it is
A closer look at Kari Koko Poul.
Chicken cooked in coconut milk curry with Seychellois spices; the bones are traditionally left in for authentic flavour; cardamom and other spices are roasted before cooking; a staple Creole curry reflecting the Indian and French influences on Seychellois cuisine; served with rice.
What to look for
Know it when you find it.
The chicken should be tender with bones left in for authentic flavour; spices roasted before cooking; coconut milk gives richness; served with rice; a staple Creole curry; the bones should be left in an authentic version; found at every Creole restaurant.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kari Koko Poul.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Andhra Pradesh, India
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Kerala, India
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Hyderabad, India
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Birmingham, United Kingdom
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A fast-cooked curry made and served in a pressed steel bowl, eaten with a table-sized naan rather than rice.