Kari Poulet

Ingredients for 4 servings:

• 1 chicken, approx. 1 kg
• 100 g onion(s), diced
• 3 cloves garlic
• 2 pieces ginger root, walnut-sized
• 3 bay leaves
• 1 can coconut milk or coconut cream
• 1 g saffron
• 100 ml vegetable oil
• 1 tbsp coriander, whole
• 1 tbsp curry leaves (Kari Pilé)
• 1 tsp anise, whole
• 1 tsp thyme
• salt and pepper
• 20 g tomato paste
• 50 g curry powder
• 20 g turmeric
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Seychellois Creole chicken curry

Wash the chicken and cut into 6 pieces, season lightly with salt and pepper, and fry in oil in a large, hot pot. Remove the chicken pieces and fry the onions. When they become translucent, add the curry powder and turmeric and mix well. Fry briefly and then return all the chicken pieces to the pot. Stir well after each addition and occasionally to prevent sticking. Briefly roast the three spices kari pilé, coriander, and anise on a baking sheet or in a pan, then pound them in a mortar and pestle and add them to the pot. Crush the garlic and ginger in a mortar or grate them and add them as well. Add the thyme. Stir in the tomato paste, adding a little water if necessary if it’s too dry. Then stir in the coconut milk. The flavor is even more intense with coconut cream. Add the saffron and season with salt and pepper. Simmer gently for 20 minutes, stirring occasionally. It’s served with basmati rice. Tip: If you don’t have a whole chicken, use chicken wings and thighs and chicken breast fillet. Brown the wings and thighs first, cut the breast fillet into bite-sized pieces, and add later.