Recipe for Reunionese Chicken Curry

 

 

 

 

Ingredients (for 4 people): 

• 1 free-range chicken cut into pieces (or 4 chicken thighs)
• 3 ripe tomatoes
• 2 onions
• 3 garlic cloves
• 2 cm of fresh ginger (or 1/2 tsp of ground ginger)
• 1 tbsp of Creole Curry spice blend
• 2 sprigs of thyme
• 1 chili pepper (optional)
• 2 tbsp of oil
• Salt and pepper
• White rice for serving

Preparation : 

• Peel and slice the onions.
• Chop the garlic and ginger together (or use ground ginger).
• Peel the tomatoes (optional) and dice them.
• Heat the oil in a large pot or Dutch oven.
• Sear the chicken pieces over high heat until golden brown on all sides. Remove and set aside.
• In the same pot, sauté the onions until translucent.
• Add the garlic, ginger, and thyme, then mix well.

Add the tomatoes and spices:

• Add the diced tomatoes to the pot. Let cook for 5 minutes until they soften slightly.
• Stir in the turmeric and Creole Curry spice blend (whole or ground) and mix well.
• Return the chicken pieces to the pot, coating them with the spice mixture.
• Add a small glass of water to create a light sauce.
• Cover and simmer over low heat for 30 to 40 minutes, stirring occasionally.
• Adjust the seasoning with salt and pepper, and add a whole chili pepper if desired for extra heat.

Serving suggestions:

• Serve the chicken curry hot with fragrant white rice.
• You can also pair it with fresh tomato rougail or lentils (such as Cape peas).

Tip with the Creole Curry spice blend:

• For gradual infusion, add the whole spices at the beginning of the cooking process.
• For a more intense and even flavor, grind the spice blend just before adding it.