Chicken curry is a classic of Reunionese cuisine, a dish that combines spices, simplicity and authenticity. You will find it in all the restaurants on the island and in the lodges during your mountain hikes. Traditionally served with rice, grains (lentils or peas) and rougail (accompaniment sauce), this dish is naturally gluten-free. With this recipe, discover how to prepare a traditional chicken curry. Perfect for a family meal that takes your taste buds on a journey!

Reunion

Reunion chicken curry (gluten-free)

Servings: 5

Print the recipe

Pin Recipe

Author: Gluten Escape

Ingredients

Servings

• 1 whole chicken cut into pieces or 1 kg of chicken pieces (drumsticks, thighs)

• 4 ripe tomatoes, peeled and crushed (or a can of crushed tomatoes)

• 2 medium onions, sliced

• 4 cloves of garlic, crushed

• 1 piece of ginger (about 3 cm)

• 2 sprigs of fresh thyme

• 3 curry leaves (or kaloupilé, if available)

• ¹ ⁄ ₂ tsp turmeric

• 1 Tbsp of vegetable oil

• 1 small chili pepper (optional, depending on your taste)

• Salt and pepper to taste

Preparation

1. Preparation of the chicken: Cut the chicken into 8 or 10 pieces. In a large pot or casserole dish, heat the oil over medium heat. Brown the chicken pieces until they are nicely browned and almost cooked.
   
2. Preparation of the aromatic base: In the same pot, add the sliced ​​onions and fry them until they are translucent. Stir in the garlic, grated ginger and curry leaves. Brown for 2 minutes to release the aromas.
   
3. Cooking the tomatoes: Add the crushed tomatoes and turmeric. Mix well. Simmer over low heat for 5 minutes, until the tomatoes form a thick sauce.
   
4. Cooking the curry: Return the chicken pieces to the pot. Add the thyme, salt, pepper and possibly the whole pepper (without piercing it if you prefer a light flavor). Cover with a little water (just enough to slightly submerge the chicken).
5. Simmering: Cover and simmer over low heat for 20 to 30 minutes. Stir occasionally to prevent the curry from sticking to the bottom of the pot. The meat should be tender and the sauce well reduced.

6. Serving: Serve hot, accompanied by white rice, lentils, spinach or brèdes, tomato rougail or lemon rougail, for a traditional Reunionese curry.

   

Keywords: Reunionese chicken curry, gluten-free chicken recipe, world chicken recipe

Rate this recipe: