Entree: Réunion – Cari poulet (Réunion-style chicken curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) neutral oil (peanut or sunflower)
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 2 tbsp (30 ml) yellow or Madras curry powder
- 1 tsp (5 g) ground turmeric (curcuma)
- 2 small hot chilies (bird’s eye or piment), sliced (adjust to taste)
- 2 sprigs fresh thyme
- 1 bay leaf (optional)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) white wine vinegar or tamarind water
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) neutral oil (peanut or sunflower)
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 2 tbsp (30 ml) yellow or Madras curry powder
- 1 tsp (5 g) ground turmeric (curcuma)
- 2 small hot chilies (bird’s eye or piment), sliced (adjust to taste)
- 2 sprigs fresh thyme
- 1 bay leaf (optional)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) white wine vinegar or tamarind water
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken pieces dry and season with salt, pepper, 1 tbsp (15 ml) of the curry powder and 1/2 tsp (2.5 ml) turmeric; let sit 20–30 minutes to lightly marinate.
2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium and add the sliced onions to the pan. Sauté until soft and starting to caramelize, about 8–10 minutes. Add garlic, ginger and sliced chilies and cook 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes, remaining curry powder and turmeric; cook until the tomatoes break down and the mixture becomes saucy, about 5 minutes. Add the thyme and bay leaf.
5. Return the chicken to the pot, nestling pieces into the sauce. Pour in the chicken stock (or water) and vinegar/tamarind, bring to a gentle simmer, then reduce heat to low. Cover and cook until chicken is cooked through and tender, about 30–35 minutes.
6. Uncover and simmer 5–10 minutes more to thicken the sauce if needed. Adjust salt and pepper to taste.
7. Finish by scattering chopped cilantro over the cari. Serve hot, traditionally with steamed rice or lentils.

1. Pat the chicken pieces dry and season with salt, pepper, 1 tbsp of the curry powder and 1/2 tsp turmeric; let sit 20–30 minutes to lightly marinate.
2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
3. Reduce heat to medium and add the sliced onions to the pan. Sauté until soft and starting to caramelize, about 8–10 minutes. Add garlic, ginger and sliced chilies and cook 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes, remaining curry powder and turmeric; cook until the tomatoes break down and the mixture becomes saucy, about 5 minutes. Add the thyme and bay leaf.
5. Return the chicken to the pot, nestling pieces into the sauce. Pour in the chicken stock (or water) and vinegar/tamarind, bring to a gentle simmer, then reduce heat to low. Cover and cook until chicken is cooked through and tender, about 30–35 minutes.
6. Uncover and simmer 5–10 minutes more to thicken the sauce if needed. Adjust salt and pepper to taste.
7. Finish by scattering chopped cilantro over the cari. Serve hot, traditionally with steamed rice or lentils.