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Creole chicken curry

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Ingredients for 4 servings:

  • 1 kg chicken
  • 4 onions, peeled
  • 3 tomatoes
  • 4 garlic cloves, peeled
  • 1 piece(s) fresh ginger, grated
  • 1 tsp turmeric
  • n. B. Thyme
  • salt and pepper
  • vegetable oil
  • Spring onion(s) for garnishing
  • some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cari Poulet from La Réunion

Chop the chicken, tomatoes, and onions. Grind the garlic, ginger, turmeric, salt, and pepper in a mortar and pestle. Brown the chicken in a deep pan, add the onions and thyme, and sauté for another 3 minutes. Add the crushed garlic paste to the pan, followed by the tomatoes after 2 minutes. Once the tomatoes are tender, add a little water to the pan and simmer over low heat until the sauce thickens. Serve garnished with spring onions. Serve with basmati rice and rougail (tomato and ginger) or green chili paste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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