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Chicken Kalya    HT  MC  Mauritian  70mins plus marinating



Serves 4   Hot  Poultry  Main Course  Gluten Wheat Free  Eggless  Mauritian  African Africa



4 large Chicken Pieces, skinned and halved

240ml/8fl.oz. Natural Yoghurt

1-1/2 teasp Ground Cinnamon

3 Cardamom pods, split

4 Cloves

4 teasp Ground Cumin

1/4 teasp Ground Turmeric

2 green Chillies, cut in half lengthways,

1/2 teasp Freshly Grated Ginger

2 Garlic Cloves, crushed

5 tbsp freshly chopped Coriander

4 tbsp freshly chopped Mint


2 Large Onions, thinly sliced

2 tbsp Butter

90ml/3fl.oz. Oil




1. Place the chicken pieces in a large bowl, add the yoghurt, cinnamon, cardamom, cloves, cumin, turmeric, chilies, ginger, garlic, fresh coriander, mint and salt. Mix well then cover and leave to marinate for at least 1 hour.


2. After the marinating time, heat the butter and oil in a large saucepan, add the onions and fry until brown and crisp. Remove with a slotted spoon and set aside.


3. Add the chicken pieces (including the marinade ingredients) to the saucepan,  mix well, cover and cook over a low heat for 45 minutes or until the chicken is well cooked, stirring from time to time.


5. Add the fried onion, mix well and cook for a further 2-3 minutes. Serve hot with boiled rice and satini.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Mauritian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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