Ginger Curry Chicken E'touffe

  1. Chop 2 whole chickens into stew pieces.

  2. Season chicken with 3 tablespoons of Bayou’s Herb & Season Chocolate Bayou Curry Seasoning; marinate in refrigerator overnight.

  3. In 4 quart Dutch oven, brown chicken in olive oil, set aside.

  4. Caramelize 1 chopped onion; add 1 cup coconut milk, 1 grated thumb of ginger and 2 cups broth.

  5. Bring to a rapid boil then reduce heat to medium low and cover; cook 20-30 minutes until tender.

  6. Serve over jasmine or white rice.