Cari Poulet
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The Tale of Cari Poulet
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Cari poulet reflects the deep influence of Indian indentured laborers brought to Mauritius by the British after the abolition of slavery in the 1830s, who made up much of the island's post-slavery workforce and brought their curry traditions with them. Blended with French Creole and African techniques already present on the island, it became a defining dish of Mauritian home cooking.
Ingredients
Scale:· 4 servings
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 thumb ginger, grated
- 2 tomatoes, chopped
- 3 tbsp Mauritian curry powder (massalé)
- 2 sprigs curry leaves
- 3 tbsp vegetable oil
- 1 cup water
- Salt to taste
Instructions
- 1Heat the oil in a heavy pot and sauté the onions, garlic and ginger until softened and fragrant.
- 2Stir in the curry powder and curry leaves and cook briefly until aromatic, being careful not to burn the spices.
- 3Add the tomatoes and cook until they break down into a sauce.
- 4Add the chicken pieces and stir to coat thoroughly in the spice mixture.
- 5Pour in the water, bring to a simmer, then cover and cook for 25-30 minutes until the chicken is tender.
- 6Uncover and simmer for a few more minutes to thicken the sauce to a rich consistency.
- 7Season with salt and serve with steamed rice or dholl puri.
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