Скачать с ютуб Mauritian chicken Daube в хорошем качестве

Mauritian chicken Daube

Mauritian chicken Dish, made with very few ingredients but packs plenty of pungent flavour. from good authority from my brother, its definitely a daube not a rougaille...... THIS IS NOT A CURRY Please comment on your attempts, like, share and subscribe. there is going to be many more Mauritian dishes Ingredients 1kg of chicken pieces ( my favorite is the dark meat of thighs and drumsticks) 5 large ripe tomatoes Carrots, half grated, half chopped into bite size pieces - quantity to your tastes and preference Teaspoon of ground fresh garlic and ginger (60/40 split in favour of garlic) Fresh Curry leaves Fresh thyme 1 teaspoon of salt 60ml of Sunflower oil - or any other oil of your choice Green peas (optional) Water Method 1) Fry chicken pieces well 2) in the same oil fry the curry leaves, onions and garlic and ginger well until onions are translucent (enjoy the fragrant smells during this frying process) 3) Once onions are fried, add the tomatoes, carrots, thyme and salt. Simmer on medium for 20mins until the sauce is well combined/ incorporated. Adding water occasionally to make sure the sauce does not stick to the bottom off the pan ( you want a little burn but not much as this little burn almost changes the colour of the sauce to a rich brown colour, this brown colour is like GOLD in this dish😉 4) now add the chicken pieces and a little water if the sauce has thickened too much ( I prefer a thick rich sauce but some prefer a more liquid sauce) Cook for a further 20min 5) If you use green peas (I did not have any at the time I cooked this) add them for the last 5mins of cooking Serve with basmati rice or bread and a nice vegetable side. Enjoy