Cari Poule Mauritian chicken curry.

moikel

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• Jun 9, 2012

• #1

I have been doing a Mauritian creole shrimp dish over in seafood that drifted into a discussion about the history & similarities of food that drifted into a comparison of curry.

So I cooked a classic Mauritian chicken curry to show how good curry can be when its not that generic English /Indian chicken tikka masala  that could kill a brown dog.

Its not smoked but I do this now & again & everybody seems alright with it.

1 chicken cut into pieces or 1 kg thigh fillet. 3 inch bit of ginger 6 cloves of garlic chilli (up to you) 4 tabs good quality curry powder the brand I used is in the seafood thread. 2 medium onions ,10 stalks of young curry leaves (photo in other thread) 1/2 bunch cilantro,4 medium tomatoes or 1 can. Chicken stock or water.Sunflower or canola oil.

Recipe is a combination from Australian Mauritian Association & Chef Jocelyn Riviere

.

 

pops6927

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• Jun 9, 2012

• #2

Mmmmmm makin' my mouth water!

 

moikel

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• Jun 9, 2012

• #3

Most of the drifting was me.

 Season chicken with salt cbp.Fry chicken in oil until coloured. Remove.

Put chopped onion in pan. Pound garlic,chilli,ginger to a paste with a little coarse salt.Add to pan .

Cook off for 2 minutes .Mix curry powder with enough water to make a paste.Add to pan.Add curry leaves cook 2 minutes until paste bubbles & cooks out.

Put chicken ,1/2 cup water or stock back into pan .Stir. Add enough water or stock to not quite cover chicken.

Simmer on low heat for 45 min to an hour until tender then add chopped or canned tomato  cook 5 min just before serving add chopped cilantro.

 

moikel

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• Jun 9, 2012

• #4

Curry leaf may be a bit tricky to source.But if you can find an Indian from the south ,a Sri Lankan or a Mauritian they may have a bush in their yard or know where to get it. Its a distinctive flavour,great ingredient.

Hope you liked it.Venture if your out there this is how curry should be.

 

scarbelly

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• Jun 9, 2012

• #5

Great looking dish and thanks for sharing 

 

moikel

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• Jun 10, 2012

• #6

Scarbelly said:

Great looking dish and thanks for sharing 

Click to expand...

Your welcome,scruffy looking plate now that I  look at photo but I  was hungry.

 

ac45acp

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Dec 23, 2011

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Bisbee Arizona

• Jun 10, 2012

• #7

howdy

looks good. i love curry. when i first started growing curry plants i planted Helichrysum italicum seeds. wrong curry plant. the right one is murraya koenigii and is more of a tree than a bush.

tony
[h2] [/h2]

 

frosty

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• Jun 10, 2012

• #8

Wonderful, looks excellent.  I'll have to look for the curry leaf bush.

 

moikel

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• Jun 10, 2012

• #9

Frosty said:

Wonderful, looks excellent.  I'll have to look for the curry leaf bush.

Click to expand...

Thanks I got a bush at garden store its the right one Murraya koenigii.That brand of curry powder is worth searching for too .There are photos of packaging in  seafood thread. Babas from Malaysia. 

 

moikel

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• Jun 10, 2012

• #10

ac45acp said:

howdy

looks good. i love curry. when i first started growing curry plants i planted Helichrysum italicum seeds. wrong curry plant. the right one is murraya koenigii and is more of a tree than a bush.

tony
[h2] [/h2]

Click to expand...

Tag says grows to 4m ! But also "ideal for large pots on warm patios".Somebody told me they are slow growing,winter here & its a small plant now.I will be buying leaves for a while yet!