Instructions

1. In a pot, sauté the onions and garlic, do not overcook, then set aside. 2. In the same pot, cook the sides of the chicken, season with salt and pepper, then set aside. 3. Deglaze the pot with coconut cream, white wine, or cognac, and scrape up the browned bits. 4. Then put everything back in the pot, adding coconut cream and curry to your taste. 5. Bring to a light boil and let it cook for at least 30-40 minutes. 6. If the curry is too thick, add water. You can also adjust the seasoning. 7. Serve with rice.