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Mauritian-Style Chicken and Fruit Dry CurryTheWorldWideGourmet.com

Flavors of Paris and the Ile-de-France

Total time: 15 to 30 min

Preparation time: 10 minutes
Marinating time: Overnight
Cooking time: 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:185.7 kcal

Proteins:8.8 g

Fats:9 g

Carbohydrate:21.6 g

Fibers:6 g

Sugar:7.1 g

Cholesterol:26.3 mg

Sodium:59 mg

Calcium:88.9 mg

Energy:888 kcal

Proteins:41.9 g

Fats:42.9 g

Carbohydrate:103.4 g

Fibers:28.6 g

Sugar:34.1 g

Cholesterol:125.7 mg

Sodium:282 mg

Calcium:425.3 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

600

g

chicken thighs

30

ml

olive oil

125

g

thinly sliced onion

150

g

fresh tomatoes

150

ml

chicken stock

**Spices

4

cloves of garlic

15

ml

ginger

4

cloves

4

cardamom pods

4

sprigs of thyme

4

curry leaves

1

cinnamon stick

2.5

ml

ground aniseed

2.5

ml

powdered saffron

80

g

curry powder

**Dried fruit garnish

120

g

raisins

80

g

prunes

80

g

dried apple

80

g

dried pear

80

g

peaches

80

g

pistachios

40

g

toasted white bread croutons

100

g

chopped cilantro

50

g

green onion

40

g

fried onion

METHOD

  1. Cut the chicken thighs into cubes and season with salt, pepper, 1/4 of the crushed garlic, 1/4 of the crushed ginger, thyme, curry leaf, clove, cinnamon stick and cardamom with a little olive oil (a little of each spice).
  2. Cover and marinate in the refrigerator overnight.
  3. In a wok, stir fry the chicken cubes over high heat for 10 minutes. Set aside. It's important to wait to add the spices until after the first cooking so that they don't burn.
  4. Heat the oil and add the sliced onion, garlic, ginger and curry leaf and sear the marinade well.
  5. Reduce the heat and add the saffron, aniseed and curry powder plus half the dried garnishes (raisins, prunes, apples, pears, peaches and pistachios); add the chicken stock.
  6. Reduce until the liquid has evaporated, then add the diced fresh tomatoes and chopped coriander.
  7. Return the chicken to the pan and heat through. Correct the seasoning and serve hot.

SOMMELIER

To accompany this dish, we recommend a Schoenenbourg Grand Cru 2001 from Marcel Deiss

CHEF'S NOTES

You can place the remaining garnish (croutons, raisins, pistachios, apples, peaches, pears, fresh tomatoes and cilantro) in separate small bowls on the table.

You could also substitute beef or lamb for the chicken in this recipe.

Michel Rostang



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