Recipe Canned coconut-curry chicken

Do you have any chicken legs? Not you, but in your fridge! So get them out, arm yourself with onions and pour on the coconut milk to make this authentic sunny dish at home.

Poulet coco-curry en conserve
Preparation time:
20 min
Heat treatment time:
Shelf life:
Several months
Community rating:


Number of persons: 8 servings
  • 10 thighs (tops + drumsticks)
  • 1 kg onions
  • 1/2 litre coconut milk
  • 1/2 litre water
  • 2 tablespoons curry powder
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Brown all the chicken thighs in a large casserole dish in a little oil.
  • Remove the chicken from the pan and add the onions and spices, leaving to brown for a few minutes.
  • Return all the chicken pieces to the pan. Cover with coconut milk and water and leave the chicken to cook, covered, for one hour.
  • Fill the jars with the meat first, then the sauce up to 2 cm from the rim. Then heat treatment the food for 1h30 at 100°C.

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