Chicken curry (like in Reunion Island) Ingredients: 1 tablespoon of - sunflower oil (not olive) - 4 - very red tomatoes cut into small pieces - 2 sprigs of - thyme, pepper, salt - 1 kg of - fresh chicken (1 large chicken) - 3 - red onions (minced) - 4 cloves of - crushed garlic (add salt to the crushed garlic) - 50 cl of - water - 3 teaspoons de- turmeric (reunion saffron).
Utensils: 1 pot - 1 brush - 1 knife - 1 salad bowl 1 lid
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Cut the chicken and thebrown over the fire (in a pot containing the oil).
Phase 2
Meanwhile, prepare the ingredients.
Phase 3
Once the chicken is nicely browned, add the onions which we melt while stirring with the chicken, then the same garlic (which must not burn), then the saffron and finally the tomatoes. We mix and melt the tomatoes.
Phase 4
Then add water until it covers the top of the chicken, then finally add the thyme.
Phase 5
Once you have obtained a sauce approximately 3 mm thick (a little sauce but NOT THREE TONS!!), it's good... Add pepper at the end of cooking. Add salt during cooking if it is missing (taste to be sure).
Phase 6
Eat with rice, grains and a good little spicy mango rougail of course...
Utensils: 1 pot - 1 brush - 1 knife - 1 salad bowl 1 lid
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Cut the chicken and thebrown over the fire (in a pot containing the oil).
Phase 2
Meanwhile, prepare the ingredients.
Phase 3
Once the chicken is nicely browned, add the onions which we melt while stirring with the chicken, then the same garlic (which must not burn), then the saffron and finally the tomatoes. We mix and melt the tomatoes.
Phase 4
Then add water until it covers the top of the chicken, then finally add the thyme.
Phase 5
Once you have obtained a sauce approximately 3 mm thick (a little sauce but NOT THREE TONS!!), it's good... Add pepper at the end of cooking. Add salt during cooking if it is missing (taste to be sure).
Phase 6
Eat with rice, grains and a good little spicy mango rougail of course...