Kari Poul

Kari poul is a Creole chicken curry from the Seychelles, with chicken simmered in a spiced sauce of coconut milk.

Kari poul is an everyday dish in the Seychelles. The name is Creole: kari means curry, and poul comes from the French word for chicken, poulet.

What it really is

The onion, garlic and ginger are softened in oil, then the curry powder and tomato go in. Pieces of chicken, often bone-in, are added and the pot is simmered slowly until the meat is tender. Coconut milk goes in last and thickens the sauce into a rich, spoonable stew rather than a dry curry. Cooks differ on the amount of chilli, the strength of the spice blend and how much tomato they use, so the dish varies from kitchen to kitchen.

Kari poul is a chicken dish first. The coconut milk gives the sauce body and a mild sweetness, and the heat is set by the cook.

How it's served

• Hot, in a deep plate or bowl, with the sauce spooned over rice.
• As a family meal, usually with rice and a sharp side such as a pickle or chilli sauce.
• With bone-in or boneless chicken, depending on the cook. Bone-in pieces hold more of the sauce.

How to write it on the menu

• Name the dish as Kari poul, then add Seychelles or Creole chicken curry so guests recognise it.
• State the protein: chicken, and whether it is bone-in or boneless.
• Flag mustard and celery, which commonly come from the curry powder blend. Check the blend with your supplier.
• Name the coconut milk in the sauce, since many guests ask about coconut.
• State the heat level as mild, medium or hot, because chilli varies from cook to cook.
• List the standard accompaniments: rice, and any pickle or chilli sauce served alongside.