Cari Poulet - a dish from Reunion Island Bastardised by me on account I served it with bread! Traditionally it is served with rice. |
Ingredients:
Chicken (I used 3 leg portions)
Tomatoes (I used what I had but I'd estimate about 6 medium salad tomatoes to make about a cup in measurement)
Onion (1 large brown onion, thinly sliced)
Garlic (aprox. 2-3 cloves which might be too garlicky for some - do to taste)
Thyme
Tumeric
Fresh Ginger (aprox. 1 inch)
3 Cloves Garlic
Fresh black pepper
Sea Salt
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.
Method :
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 |
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 ! |