Kalia Poule

Name: Kalia Poule
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Caribbean, Latin American, American
Ingredients: 40g piece fresh ginger, skin and all; 40g garlic (about 12 cloves), peeled; 30g mint leaves; 8 tbsp (30g) coriander, chopped; 2 large green chillies, stems removed; 150g Greek yoghurt; 2-3 lemons – 1 finely zested, to get 2 tsp, and all 3 juiced, to get 75ml(1 tbsp to use in the yoghurt); 2 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp freshly ground black pepper; Salt; 7 cardamom pods; 9 cloves; 2 cinnamon sticks; 500g skinless and boneless chicken thighs, cut into 3cm cubes; 60ml olive oil; 500g onions (about 3 medium ones), peeled and thinly sliced; 1 tbsp dark brown sugar; 500g red potatoes (or any other nonwaxy variety), cut into 1½cm cubes; 30g mint leaves; 150g greek yogurt

9 steps

Prep:20minCook:35min

Poule is Mauritian Creole for chicken, and this dish has such a distinctive aroma that Mauritians can smell it from a mile away, which often leads to neighbors popping by for a "chat" and staying for lunch. It's often served at weekends and on special occasions.

Updated at: Thu, 17 Aug 2023 03:39:35 GMT

Ingredients

4 servings

40gfresh ginger

piece, skin and all

40ggarlic

peeled

30gmint leaves

30gcoriander

chopped

2green chillies

large, stems removed

150ggreek yoghurt

2lemons

1 finely zested, to get 2 tsp, and all 3 juiced, to get 75ml, 1 tbsp to use in the yoghurt

2 Tbspground cumin

1 Tbspground coriander

1 tspfreshly ground black pepper

500gskinless and boneless chicken thighs

cut into 3cm cubes

60mlolive oil

500gonions

peeled and thinly sliced

1 Tbspdark brown sugar

500gred potatoes

or any other nonwaxy variety, cut into 1 1/2cm cubes

for mint yogurt

30gmint leaves

150ggreek yogurt

Instructions

Step 1

In a food processor, blitz the ginger, garlic, mint, coriander, chillies, yoghurt, lemon zest and four tablespoons of the lemon juice until smooth.

Step 2

Add the ground cumin, ground coriander and black pepper, half a tablespoon of salt and 300ml water, and mix well.

Step 3

Stir in the cardamom pods, cloves and cinnamon, then scrape into a bowl .

Step 4

Add the chicken, toss to coat and leave to marinate at room temperature for at least 30 minutes (or refrigerate overnight ).

Step 5

Meanwhile, set a large saucepan for which you have a lid on medium heat, add the oil and, once hot, add the onions, sugar, and half a teaspoon of salt, and fry for 15 minutes, until golden brown. Transfer half the onion mix to a small bowl and set aside.

Step 6

Put the chicken and its marinade in the onion pan, cover, and cook for 20 minutes, stirring every now and then to prevent sticking.

Step 7

Meanwhile, blitz the mint, yoghurt, the remaining tablespoon of lemon juice and a teaspoon of salt , then scrape into a small bowl .

Step 8

In a large saucepan, heat the oil on medium heat and, once hot, fry the potatoes, turning regularly, for 15 minutes, until golden brown. Transfer to a plate lined with kitchen paper, to drain, season with a teaspoon of salt and set aside.

Step 9

Divide the chicken mix between four bowls, top with the onions and potatoes, finish with a spoonful of mint yoghurt and serve.