Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Chicken Kalya    HT  MC  Mauritian  70mins plus marinating

 

 

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

 

Ingredients 

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

Salt

2 Large Onions, thinly sliced

2 tbsp Butter

90ml/3fl.oz. Oil

 

Instructions

 

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

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.

 

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

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

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk