Cari Poulet (Cari Poulet)
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Curry powder — 2 tsp
- Turmeric — 1 tsp
- Curry leaves — 1 sprig
- Fresh thyme — 1 sprig
- Oil — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
Method
- Heat the oil in a large pot and sauté the onion until softened.
- Add the garlic, ginger and curry leaves, frying until fragrant.
- Stir in the curry powder and turmeric, cooking briefly to toast the spices.
- Add the chicken pieces, browning lightly on all sides.
- Add the chopped tomatoes and thyme, cooking for 5 minutes.
- Pour in the water, bring to a simmer, cover and cook for 30–35 minutes until the chicken is tender.
- Season with salt and serve hot with rice.
Introduction: A warmly spiced chicken curry simmered with tomato, thyme and curry leaves, one of the most-cooked main dishes in Mauritian homes.
Cultural Background: Cari poulet reflects the Indian roots of much of Mauritian curry cooking, adapted with local herbs and a lighter, tomato-forward sauce than some South Asian curries, and served at nearly every family gathering.
Tips: Toast the spices briefly before adding the chicken to build a deeper flavour base. Simmer gently rather than boiling hard, so the chicken stays tender.
Variations: Add cubed potato for a heartier curry. Use bone-in thighs for extra richness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 380 kcal, 30 g protein, 22 g fat, 10 g carbohydrate.
FAQs:
Q: Can I use boneless chicken?
A: Yes, though bone-in pieces add more flavour during the simmer.
Q: What makes Mauritian curry distinct?
A: The combination of curry leaves, thyme and a lighter
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Ginger, minced — 1 tbsp
- Curry powder — 2 tsp
- Turmeric — 1 tsp
- Curry leaves — 1 sprig
- Fresh thyme — 1 sprig
- Oil — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
Please log in to leave a comment.