Chicken Curry Recipe

Here is the recipe for the traditional Reunionese chicken curry.

To serve it according to the rules of the art, we have the rice, then on top of the legumes such as white beans or Cilaos lentils and to finish the curry. For those who wish, a rougail or spicy accompanying sauce is served separately. It's up to you to add some to your chicken curry!

Ingredients. For 8 to 10 people.

A fresh chicken. Whole or in pieces. 1 to 1.5 kg.
6 cloves of garlic.
3 medium onions. 150 g approximately.
One or two tomatoes. 100 g approximately.
A piece of ginger. Half an inch. (optional)
A branch of Thyme. 2 tbsp. coffee leaves approx.
1 level teaspoon of turmeric.
1/2 teaspoon of Salt.
1/2 teaspoon of Ground Pepper.

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Preparation.

First, cut the chicken into pieces (about 14 pieces).
Then season the pieces with 2 or 3 pinches of salt and pepper and a few thyme leaves. Mix well and leave in the fridge time to prepare the spices.

Peel the garlic cloves and onions.
Cut the tomatoes into small cubes.
Slice the onions.
Prepare the “crushed mixture”: crush or mix the garlic with the salt, pepper, the thyme leaves and a piece of ginger.

In a pot, heat a little oil over high heat, then add the chicken pieces and fry them well. When the chicken pieces are golden brown, add the chopped onions and turmeric. Stir for a few seconds, then add the crushed mixture. Stir and brown the spices so that they take on a beautiful golden color. Then add the crushed tomatoes. Stir and melt them. The juice from the tomatoes will deglaze the meat and the spices. Then cover with hot water and simmer over low heat and cover until the sauce has reduced. (leave a base of sauce).

Find in this book all the recipes of Réunion