This classic French-Caribbean dish is made with chicken, christophines (also known as chayotes or mirlitons), and a flavorful blend of spices. The resulting stew is hearty and comforting, perfect for a cozy evening meal.
- 1/2 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2 Christophines (chayote squash), peeled and cubed
- 3 cups chicken broth
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup canned coconut milk
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes. Stir in the tomato paste, curry powder, cumin, cayenne pepper, and cinnamon. Cook for 1 minute more. Add the Christophines (chayote squash), chicken broth, and chicken. Bring to a boil, then reduce heat to low and simmer until the chicken is cooked through and the Christophines are tender, about 15 minutes.
Stir in the coconut milk and simmer for 5 minutes more. Serve hot sprinkled with fresh cilantro leaves.
