How and when is it served?
The dish is not specific to any event; it is cooked at any time and served in various ways. This dish is best served with plain white rice or cumin rice or parathas. You can accompany it with mixed salads, pickles, chatini or chilli. You can also serve it with chapatis and baby new potatoes.
What is Unique about Chicken Kalia?
This is one of the best ‘curries’ you will have the chance to taste on the island of Mauritius! With its creamy and spicy but not too hot taste , you will definitely be conquered.
– 3 Medium potatoes (peeled and quartered)
– 2 big Onions, sliced in discs
– 1 big Onion, grounded into a paste
– 2 tsps Ginger and Garlic paste
– 1/2 bunch Mint leaves, chopped
– 1 bunch fresh cilantro (coriander), chopped
– 3-4 Tbsp Sundaram Epices pour Briani
– 1 cup Plain Yoghurt
– Green Peas, frozen or canned
– 1 cup Oil for frying
– 2 tsp melted Ghee
– 2 Green Chillies (optional)
– 3-4 Saffron strands
– 2 cups Water
- Infuse the saffron strands in 3 Tbsp of hot water and keep.
- Season the potato quarters with salt and half the saffron infusion (for coloring) and deep-fry in hot oil for 5-10 mins (They have to be half-cooked). In the same oil, fry the sliced onions till golden brown and reserve.
- In a large stockpot, mix all the following ingredients together: the chicken pieces, Sundaram Epices pour Briani, fried potato quarters, yoghurt, mint and coriander, ginger & garlic paste, ground onion paste, ghee, saffron, 2 cups of water and the chillies (optional). Mix carefully and season. Cover and leave to rest for 30 minutes.
- Cook on high heat until you begin to see bubbles break through the surface.
- Turn heat down to medium low and simmer for 30 mins until you obtain a rich gravy. The potatoes should be soft and squishy.
Serve hot with plain basmati rice and tomato salad (Chatini pomme d’amour).
Bon Appetit Biensure!