[ Post a Response | Mauritian Cuisine ]
Posted by AA on 18/8/2006, 3:55 am, in reply to "l love curries" 2. One medium chicken, skinned & chopped into 8/10 (or more pieces) pieces. 3. In a non stick cooking pot: 6/7/8 table spoons of corn oil, 1 teaspoon of brown sugar (from Mauritius, of course); when hot add the chicken and seal. Then remove from the pot. 4. In the same pot, add 2 ounces of Madras Curry Powder (any supermarket has this, if not, try an Indian grocer). Add the chicken pieces and turn to coat the chicken with the curry paste. Add the liquidised mixture and increase the heat until it boils. Add salt to taste. 5. Reduce heat, add button mushrooms (or boiled potatoes, halved) and allow to simmer for 30/40 minutes on low heat. 6. Chop spring onions and green corriander leaves and add to the chicken. Turn off heat. 7. 20 Minutes later, serve with rice or nan bread. Special touch: while curry is standing for the 20 minutes, grind 3 cloves, 1/2 teaspoon of cumin seeds, 1 or 2 cardammum seeds and 1/2 tea spoon of aniseed, and one star anis (to a fine powder). Add powder and turn. Lightly sprinkle with ground nutmeg or mace (lightly). I guarantee that this will beat any Indian takeaway. Let me know if you agree. For your hiccups: after your meal, eat a couple of large spoons of natural yoghurt with chopped fresh mint leaves.
80.3.32.5
1. One large white onion chopped, 1 carrot peeled and chopped, 3 tinned plum tomatoes, 1 white cabbage leaf shredded, 3 cloves of garlic chopped, 1/2 inch of ginger chopped, 1/2 gren chillies: add to a pan with water, cover and boil vigorously for 10 minutes. Allow to cool, then liquidise in a blender.
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