Carri Poulet

This is a divine Creole chicken recipe from Reunion Island, located in the Indian Ocean, not far from Madagascar. Although the island belongs to France, it is an incredibly diverse island and the local Creole food certainly reflects that, with influences from Africa, India, China & Europe. I had the fortune of living on this beautiful island for 5 years, and in that time I truly enjoyed discovering its incredible cuisine. As is the case with many Creole dishes, this dish is accompanied by rice, 'grains' (lentils, white beans or kidney beans) & 'rougail' which is a chutney style side dish made with fresh chillies, raw onion, oil and either tomatoes, cucumber or even lemon.

4 Servings

Ingredients for Carri Poulet:

1 kg chicken thighs

2 large onions, finely sliced

1 tsp salt

5 cloves of garlic

60gr ginger

1 tsp turmeric

2 sprigs of thyme

5 tomatoes, finely diced

Instructions for Carri Poulet:

Fry chicken thighs in oil, on medium heat, until golden. Add onion & continue to fry until onions begin to soften.

In a mortar, grind salt, garlic & ginger until its the consistency of a rough paste.

Add the paste to the chicken, with the turmeric & thyme.

Mix well then add the tomatoes

Scrap the bottom of the pan as the tomatoes begin to release their juice, then cover & cook on low 30-40 minutes, stirring regularly.

Ingredients for the White Bean side dish:

1/2 onion, finely chopped

1 clove of garlic, finely chopped

1 tsp grated ginger

500gr drained white beans

A sprig of thyme

1 tsp turmeric

S&P

Instructions for the White Bean side dish:

Simmer garlic, onion & ginger 3 minutes with a little oil.

Add white beans, thyme, turmeric, S&P.

Pour in just enough water to cover the beans & simmer on medium low 15-20 minutes.

Ingredients for the Rougail Concombre side dish:

1/2 onion, finely chopped

2-4 chillies, finely chopped

1/2 cucumber, finely sliced

1 tbsp oil

S&P

Instructions for the Rougail Concombre side dish:

Simply combine all ingredients.