Curry and Coconut Chicken Fricassée

Cut the chicken into medium pieces and season with salt.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides until golden, stirring occasionally.

Remove the browned chicken and set aside. In the same pot, add the sliced french onions and cook until softened and translucent.

Mince the garlic clove and add it to the pot with the onions, stirring constantly for about 1 minute until fragrant.

Sprinkle the curry powder over the onions and garlic, stirring well to coat evenly and release the spices.

Return the browned chicken to the pot and stir to coat with the curry mixture.

Add the grated coconut to the pot and stir thoroughly to combine with the chicken and spices.

Pour in enough water or chicken stock to barely cover the chicken, then add the thyme and parsley (or local onion herb). Bring to a simmer.

Reduce heat to low and simmer gently, covered, until the chicken is tender and cooked through, approximately 20 minutes.

Stir in the fresh cream to enrich the sauce, then taste and adjust seasoning with salt as needed.

Serve the fricassée hot in shallow bowls, spooning the creamy coconut curry sauce over the chicken.