Stew
Cari Poule (Mauritian Chicken Curry)
About
The everyday Indo-Mauritian chicken curry, built on a homemade masala with curry leaves and thyme and finished with fresh coriander, eaten with rice, farata or dholl puri all over the island.
Equipment
- Heavy pot or karai
- Small bowl
- Wooden spoon
- Knife
Ingredients
Chicken pieces, bone-in1 kg
Onions, finely chopped2 medium
Tomatoes, chopped2 medium
Garlic paste1.5 tbsp
Ginger paste1.5 tbsp
Mauritian curry powder (masala cari)3 tbsp
Ground turmeric0.5 tsp
Curry leaves1 sprig
Fresh thyme2 sprigs
Green chillies, slit2
Potatoes, quartered (optional)2 medium
Fresh coriander, chopped1 handful
Vegetable oil4 tbsp
Waterabout 400 ml
Saltto taste
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