Entree: Mauritius – Northern Culinary Region – Kalia de Poulet (Mauritian spiced chicken kalia, a robust curry-style stew with potatoes and warm Indian-inspired spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil or mustard oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 6 cloves garlic, minced (18 g)
- 2 tbsp (30 g) fresh ginger, minced
- 2 green chiles, slit (optional)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 medium potatoes, peeled and cut into 1.5 in (4 cm) chunks, about 12 oz (340 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tsp (2 g) ground turmeric
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) fennel seeds, lightly crushed
- 3 whole cloves
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 1 bay leaf
- 1.5 tsp (8 g) salt, more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. In a bowl, toss the chicken pieces with 1/2 tsp salt, 1/2 tsp turmeric, 1 tbsp ginger, and 1 tbsp garlic. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours.
2. Heat the oil in a large heavy skillet or Dutch oven over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring frequently, until deep golden brown and caramelized, 12–15 minutes.
3. Add the remaining garlic and ginger, the green chiles, fennel seeds, cloves, cinnamon stick and bay leaf; cook 1 minute until fragrant.
4. Add the chopped tomatoes and cook until they break down, 4–6 minutes. Stir in ground turmeric, ground coriander, ground cumin, and crushed black pepper; cook 1 minute to bloom the spices.
5. Add the marinated chicken pieces and sear 3–4 minutes per side until lightly browned. Add the potatoes, pour in the chicken stock (about 1 cup/240 ml), bring to a simmer, then reduce heat to low, cover, and cook until the chicken is cooked through and potatoes are tender, about 25–30 minutes.
6. Stir in the coconut milk and garam masala, simmer uncovered 5–8 minutes to meld flavors and thicken the sauce. Adjust salt and heat as needed.
7. Finish with lemon juice and garnish with chopped cilantro. Serve hot with steamed rice, rougaille, or flatbreads.