Carry or curry is a general name for some of the main dishes of Reunionese and Mauritian cuisine. This name derives from the Indian curry, which is pronounced kari in Tamil, the language of one of the ethnic components of Reunion Island and Mauritius. A dish of Reunionese origin, the best chicken curries are eaten in the old Creole families, by the sea or near lush vegetation.
Preparation time : 30 min
Cooking time : 30 min
- A whole chicken 1.2kgs
- 2 medium sized onions
- 4 cloves of garlic
- 8 small tomatoes
- 1 piece of ginger
- 1 branch of thyme
- ½ teaspoon of saffron (turmeric)
- salt, pepper as much as desired
- frying oil
How to make it:
- Cut the chicken into 8 to 10 pieces.
- Dice onions and tomatoes.
- Crush together salt, pepper, garlic and ginger.
- Brown the pieces of chicken in oil at a very high temperature.
- Once they are golden brown (actually, the fried chicken is already edible at this stage), add the onions. Keep mixing for one minute.
- Add the crushed mix, continue to stir for 2 more minutes.
- Add tomatoes and thyme. Mix well for 2 more minutes.
- Add the saffron (curcuma), add water about midway up and lower the flame just as soon as it starts to boil.
- Let simmer on a medium flame for 15 minutes.
There should remain a sufficient amount of sauce without there being too much. Don’t forget to take out the fat after cooking !
Design by Monsieur Graphic