|Cari Poulet - a dish from Reunion Island|
Bastardised by me on account I served it with bread!
Traditionally it is served with rice.
So the funny thing about this dish is I've never tasted the actual thing and a lot of the nuances of actually cooking it, is an educated guess on my part. This is my interpretation based on the recipe that was shared with me. I made it because I had most of the ingredients to hand and said I would!
It's surprisingly good for its simplicity.
|In a pestle, pound ginger, garlic, salt and pepper|
|Pound to a paste |
Basically so there aren't any huge lumpy bits of spice
|Slice onion thinly - Angel's top tip (and I quote) |
" ... so that the onion melts"
|I was told in the authentic dish they are fond of using small tomatoes. |
I had an assortment so I basically cut them up about the same size ie. halves and quarters.
|Now here is where a good non stick pan is essential. |
Brown off the chicken in a hot non stick skillet
|This is done by dry frying (not adding anything else) on a high heat - Here you can see I used a splatter guard because the chicken skin will eventually produce quite a bit of oil on its own. |
(aprox. 5-10 mins)
|Then to ensure that the chicken is moist, cover to cook via steaming |
(aprox. 5 mins -10 mins)
|When skin is a golden brown and meat is part cook, |
add onions and continue to cook gently
|As the onions begin to become softer and more translucent, |
add the pounded paste of salt + pepper + garlic + ginger
|Follow on with the rest of the dry spices ie. Tumeric + Thyme + Clove|
Gently cooking and mixing till everything in the skillet is a lovely golden tumeric colour
|Continue to saute gently as you add your tomatoes...|
(Which just means to stir and turn your chicken + onions + spices + tomatoes
while the dish is on a medium - low heat)
|To break down and finish cooking the ingredients through, |
turn heat down to low, cover pan and simmer.
(aprox. 15 minutes)
|Finally, I added a chilli (sliced into so that the heat is infused in the last stage of cooking) |
and garnished the dish with sliced spring onions
|20 seconds later - this was all that was left |
(Ok ... I exagerate but it was GOOD and it went FAST)
Angel thinks I'm heathen because I served it with bread. I know.. it's sacrilege !