Christelle Tavarez

Just a local Tourist

Our famous Chicken recipes

Our famous Chicken recipes

Mauritian Pilau Rice

Ingredients

  • 3 cups Basmati rice
  • ½ tsp Ground clove
  • 1 ¼ tbsp Tumeric powder 1 tsp for rice, 1 tbsp for pilau
  • 500 g Chicken drumettes skin removed
  • 400 g Chicken breast diced
  • 5 small White potatoes peeled and halved
  • 3 Eggs
  • Olive oil
  • 600 g Mixed sausages recommend gourmet pork, chorizo, canned cocktail franks
  • 250 g Cured meat whole recommend spec, bacon
  • 1 small Onion sliced
  • 2 Garlic cloves crushed
  • ½ bunch Coriander finely chop bottom half of stem, keep remaining aside to garnish
  • 3 Curry leaves chopped
  • ¼ Spring onion sliced
  • 1 tbsp Curry powder

Instructions

  • Wash rice under cold running water then drain and transfer to a rice cooker. Add enough water as per package direction, generally 3 cups basmati rice to 4 cups water for a rice cooker.  Stir in ½ tsp ground clove and ½ tsp ground turmeric. Cover and turn on the rice cooker to cook.
  • Meanwhile, prepare chicken drumettes and breast then transfer to a bowl, season with salt and pepper to taste, and keep aside. Prepare all other ingredients.
  • Place the potatoes in a microwave-safe container, cover with boiling water slightly above the top of the potatoes and cook on high in the microwave for approximately 5 minutes to soften. Check to ensure slightly soft but not overcooked, drain, and set aside.
  • Meanwhile, bring 3 eggs to boil by placing them in a separate small saucepan uncovered and half fill with cold water. Place over high heat to bring to a rolling boil then turn off heat, cover, and let sit for approximately 12 minutes. Strain and allow to run under cold running water to cool down. Peel then halve the eggs, then set aside.
  • Place a large frypan over medium-high heat and drizzle a little olive oil. Fry sausages until lightly brown and cooked through then transfer to a cutting board, keeping any excess oil in the frypan. Once sausages have cooled slightly, slice into bitesize pieces approx. 1-2cm thick. Leave cocktail franks whole. Set aside.
  • Return to frypan and add additional oil if necessary, fry chicken until lightly browned and cooked through, then transfer to a bowl and set aside. Repeat the process with the cured meat followed by potatoes.
  • Return to frypan and place over medium heat, add additional oil if necessary. Add onions, garlic, coriander stem, and curry leaves until onions have softened. Add remaining spices (1 tbsp curry powder and ½ turmeric powder) stir and allow to simmer until fragrant. Add additional oil as necessary.
  • Stir in the cooked sausages, chicken, cured meat, and half the spring onion until well coated. Remove from heat then stir in cooked rice, and potatoes then transfer to a serving bowl.
  • Garnish with boiled eggs, coriander, and remaining spring onion. Serve alongside a tomato chutney.

Notes

  • Alternatively, rice can be cooked on a stovetop/microwave, consider water levels as per the usual method.

Magic Bowl (Bol Renverse)

Ingredients

  • 40 g Dried shiitake mushrooms
  • 60 g Chinese sausages approx. 2, sliced
  • 1/2 kg Choy sum approx. 2 medium bunches
  • Boiling water
  • 800 g Skinless chicken breast approx. 2 large, diced
  • Olive oil
  • 1 ½ tbsp Dark mushroom soy sauce
  • 1 tbsp Light soy sauce
  • 2 Garlic cloves crushed
  • Salt
  • Pepper
  • 1 Carrot julienned
  • 3 tbsp Cornflour
  • 4 tbsp Red wine
  • 6 Eggs
  • ½ Bunch coriander finely chopped to garnish
  • Cooked white rice

Instructions

  • Prepare shiitake mushrooms by placing in a heatproof bowl and soak with boiling water to rehydrate. Allow to sit for 15 minutes, drain and squeeze out any excess water with your hands. Roughly chop and set aside.
  • Roughly chop choy sum keeping stem and leaves separate, wash, drain and set aside.
  • In a large frypan, add oil, chicken, ½ tbsp dark soy sauce (reserve remaining 1 tbsp for sauce), garlic, and salt/pepper to taste. Fry on high heat until chicken has browned and is almost cooked through.
  • Reduce heat to medium and stir in shiitake mushrooms, Chinese sausages, carrot, and choy sum stem. Continue cooking for 5 minutes or until softened, stirring occasionally.
  • Meanwhile, prepare the sauce by combining cornflour, the remaining 1 tbsp dark soy sauce, 1 tbsp light soy sauce and red wine in a bowl. Add 2 ½ cups cold water and mix well.
  • Add choy sum leaves and the prepared sauce to the stir fry and continue cooking for 5 minutes or until the sauce has thickened.
  • In a separate frypan, fry eggs in a little oil to desired texture seasoned with salt and pepper to taste.
  • To serve, sprinkle coriander in a round bowl* then place fried egg face down at the base, add stir fry mixture, and top with white rice, pressing firmly to compact. Place a flat serving plate over the bowl and carefully flip over so the bowl is now face down on top of the plate. Serve immediately and reveal ‘magic’ by gently removing the bowl.

Notes

  • Use a small bowl equivalent to a standard serving (approx. 500ml)
  • If preparing the meal in advance, keep sauce aside until ready to heat and serve as the texture may become too thick.
  • Try adding prawns, or sliced baby corn for extra flavour.

Chicken Vindaye (Vindaye Poule)

Ingredients

  • 1 kg Skinless chicken breast  approx. 3 large
  • Salt
  • Pepper
  • Vegetable oil
  • 2 Garlic cloves crushed
  • 2 tbsp Yellow mustard seeds
  • 1 ½ tbsp Tumeric powder
  • 3 tbsp White vinegar
  • 2 Long chillies sliced
  • 3 Small onions sliced

Instructions

  • Dice chicken breast and season with salt and pepper to taste.
  • In a large frypan, add some oil, garlic and beef. Fry over medium heat until beef is cooked through and tender. Transfer beef to a separate bowl keeping any excess oils remaining in frypan.
  • Using a pestle and mortar or separate bowl, mix mustard seeds (crushing a couple of the seeds), turmeric powder and gradually mix in 2 tbsp vinegar to create a fine paste (add more vinegar if necessary).
  • In the empty frypan, add 1/3 cup oil, mixed paste and chilli on medium heat for approximately a minute, stirring well.
  • Stir in cooked chicken and sliced onion, remove from heat and drizzle with remaining vinegar and a generous amount of additional oil as required.
  • Serve over steamed rice alongside haricot rouge or lentils.

Notes

  • Add additional oil prior to serving if it appears dry.

Chicken Stew (Bouillon Poule)

Ingredients

  • Olive oil
  • 2 Garlic cloves crushed
  • 1 Medium onion finely chopped
  • ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
  • 1 tsp Fresh thyme leaves removed from sprigs
  • 15 Curry leaves finely chopped
  • 600 g Chicken drumsticks approx. 4-6 drumsticks
  • 1 tsp Dark soy sauce
  • ¼ tsp Coriander powder
  • 1 pinch Clove powder
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cumin
  • Salt
  • Pepper
  • 500 ml Chicken liquid stock
  • 1 Chayote (optional) peeled, deseeded and sliced
  • 1 kg Chicken breast approx. 3 large skinless, cut into 4-6 cubes per breast
  • 410 g Canned tomato puree
  • 2 tbsp Tomato paste
  • 1 tsp Scotch whiskey optional

Instructions

  • In a large saucepan, add 3 tbsp oil, garlic, onion, coriander stem, thyme, curry leaves, chicken drumsticks, soy sauce, coriander powder, clove powder, cinnamon, cumin seeds, salt and pepper to taste on no heat. Mix well.
  • Stir in half a cup of chicken liquid stock and then turn heat to low, simmering for 20 minutes covered. Add more liquid stock as required to stop drumsticks from sticking to the saucepan.
  • Meanwhile, cut and prepare chayote (see note). Place chayote in a microwave-safe bowl with ¼ cup of water and heat on high for 6 minutes covered to soften.
    If not soft, heat for an additional 2 minutes at a time until soft. Set aside.
  • Stir in chicken breast to saucepan and continue cooking on low heat covered for 10 minutes, stirring occasionally.
  • Stir in canned tomato puree, tomato paste, scotch whiskey, and remaining chicken stock. Continue cooking on low heat covered for another 20 minutes, stirring occasionally. If the sauce thickens then gradually add a little hot water.
  • Stir in chayote and cook for a further 5 minutes.
  • Sprinkle with chopped coriander prior to serving. Serve over steamed rice.

Notes

  • Chayote can release a sticky sap when peeled or cut. To avoid, try handling under cold running water or using disposable gloves.

Chicken Daube (La Daube Poulet)

Ingredients

  • 700 g Boneless chicken thigh cut into pieces
  • 1 pinch Ground cinnamon
  • Salt
  • Pepper
  • Olive oil
  • 1 Small onion chopped
  • 2 Garlic cloves crushed
  • ½ tbsp Crushed ginger
  • 1 tsp Thyme leaves removed from sprigs
  • 8 Curry leaves chopped
  • ¼ tsp Coriander powder alternatively finely chopped coriander stem
  • 1 pinch Clove powder
  • 1 pinch Ground cumin
  • 1 Cinnamon stick
  • 1 Red chilli optional
  • 500 ml Chicken liquid stock
  • 100 ml White wine
  • 410 g Canned crushed tomatoes
  • 1 tbsp Tomato paste
  • 2 Small potatoes peeled and quartered
  • 100 g White cup mushrooms alternatively champions
  • 220 g Canned green peas
  • Chopped parsley to garnish

Instructions

  • Season chicken thigh fillets with ground cinnamon, salt, and pepper to taste.
  • In a large non-stick frypan/skillet add a little oil and bring to medium-high heat. Add chicken and seal for 2 minutes on each side. Remove and set aside.
  • In the same frypan, add more oil if required, onion, garlic, ginger, thyme, curry leaves, coriander powder, clove powder, ground cumin, cinnamon stick, and chilli. Mix well and cook over low-medium heat for 5 minutes covered.
  • Add chicken stock liquid, white wine, crushed tomatoes, and tomato paste, bring to simmer for 10 minutes covered, stirring occasionally.
  • Add chicken thigh fillet pieces. Continue to cook covered, stirring occasionally for 15 minutes or until chicken is cooked throughout.
  • Meanwhile, rinse and place prepared potatoes in a microwave-safe container, filling with boiling water slightly below the top of the potato level. Microwave on high for 5-10 minutes to soften, drain and set aside.
  • Stir in mushrooms and potatoes, and continue cooking a further 10 minutes, stirring occasionally.
  • Remove from heat and discard cinnamon stick. Stir in canned peas.
  • Garnish with chopped parsley or coriander, and serve over steamed rice.

Notes

  • If the sauce thickens or dries out then gradually add some hot water.
  • Try adding canned cherry tomatoes, corn kernels, olives, or diced bacon for extra flavour.

Chicken & Potato Curry (Cari Poulet et Pomme de Terre)

Ingredients

  • 700 g Chicken drumstick skin removed
  • 700 g Chicken breast or thigh diced
  • Salt
  • Pepper
  • Olive oil
  • 1 Small onion finely chopped
  • 3 Garlic cloves crushed
  • ½ tsp Thyme leaves removed from sprigs
  • 8 Fresh curry leaves chopped
  • ½ Bunch coriander finely chop bottom half of stem to season, keep remaining for garnish
  • 1 ¼ cup Chicken stock liquid
  • 2 tbsp Mauritian curry powder
  • 1 tbsp Tumeric powder
  • 1 tbsp Tomato paste
  • 500 g Fresh small white potatoes peeled and cut into halves

Instructions

  • Season chicken with salt and pepper to taste.
  • In a large saucepan, add oil, onion, garlic, thyme, curry leaves, and coriander stem together cooking over medium-low heat until simmer.
  • Stir in chicken drumsticks, and 1 cup chicken liquid stock then continue cooking for 15 minutes over medium heat covered, stirring occasionally.
  • Stir in chicken breast or thigh and continue cooking for 10 minutes covered or until cooked.
  • Meanwhile, rinse and place prepared potatoes in a microwave-safe container, filling with boiling water slightly below the top of the potato level. Microwave on high for 5 minutes to soften, if the potatoes aren’t softened after 5 minutes, continue microwaving in 1-minute increments until done. Drain and set aside.
  • In a separate cup, mix remaining ¼ cup chicken liquid stock with curry powder and turmeric powder to create a paste.
  • Stir curry paste into the saucepan, mix well and continue cooking for 5 minutes.
  • Stir in tomato paste.
  • Stir in potatoes and reduce heat to low, let simmer covered for 5-10 minutes, stirring occasionally. Where necessary, gradually add hot water to maintain the sauce to the desired liquid.
  • Sprinkle with chopped coriander prior to serving.
  • Serve over steamed rice or farata alongside tomato chutney.

Notes

  • Let the sauce thicken for serving with farata, addition of water is recommended for serving over rice.

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