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Chicken Kalya    HT  MC  Mauritian  70mins plus marinating

 

 

Serves 4   Hot  Poultry  Main Course  Gluten Wheat Free  Eggless  Mauritian  African Africa

 

Ingredients 

4 large Chicken Pieces, skinned and halved

240ml/8fl.oz. Natural Yoghurt

1-1/2 teasp Ground Cinnamon

3 Cardamom pods, split

4 Cloves

4 teasp Ground Cumin

1/4 teasp Ground Turmeric

2 green Chillies, cut in half lengthways,

1/2 teasp Freshly Grated Ginger

2 Garlic Cloves, crushed

5 tbsp freshly chopped Coriander

4 tbsp freshly chopped Mint

Salt

2 Large Onions, thinly sliced

2 tbsp Butter

90ml/3fl.oz. Oil

 

Instructions

 

1. Place the chicken pieces in a large bowl, add the yoghurt, cinnamon, cardamom, cloves, cumin, turmeric, chilies, ginger, garlic, fresh coriander, mint and salt. Mix well then cover and leave to marinate for at least 1 hour.

 

2. After the marinating time, heat the butter and oil in a large saucepan, add the onions and fry until brown and crisp. Remove with a slotted spoon and set aside.

 

3. Add the chicken pieces (including the marinade ingredients) to the saucepan,  mix well, cover and cook over a low heat for 45 minutes or until the chicken is well cooked, stirring from time to time.

 

5. Add the fried onion, mix well and cook for a further 2-3 minutes. Serve hot with boiled rice and satini.

 

 

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Mauritian Recipes

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart.

 

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