Chicken Kalia

From Cookipedia
Jump to: navigation, search


Chicken Kalia
Chicken Kalia
Servings:Serves 4
Calories per serving:328
Ready in:2 hours 15 minutes
Prep. time:1 hour 15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
Please cast your vote on this recipe!
0.00
Vote nowVote nowVote nowVote nowVote now (0 votes)
Chicken Kalia after marinading for a few hours

Chicken Kalia, [alt: chicken kalya] is a chicken curry from Mauritius that is made with yogurt and lots of spices, this recipe was sent to us by one of our Mauritian visitors.

Don't hold back on the spices, even if some some of the quantities such as 2 tablespoons of cumin seeds, seem rather a lot. I even increased some of the quantities, see Chef's notes below.


Access Google's Street View and see 10 years of video history! ...

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. 1. Add the chicken to deep cooking pan and mix-in all the ingredients apart from the onions, ghee and oil mixture and saffron. Marinate the chicken for 1 hour of more.
  2. 2. Fry the onions in the ghee/oil mix until golden brown and crisp. Remove and set aside then pour the remaining oil into the pan with the chicken.
  3. 3. Soak the saffron in half a cup of hot water and allow to infuse before pouring onto the chicken.
  4. 4. Mix well, cover and cook over a low heat for about 40 minutes, or until the chicken is done. Add the fried onion, cook for a further 3 minutes and serve with rice.

Serving suggestions

This dish is best served with plain white rice or cumin rice or parathas.

Chef's notes

This was one of the best 'curries' I have tasted! Creamy and spicy but not too hot. I served it with chapatis and baby new potatoes. (pink fir apple) as we had just dug them that day and wanted to taste them!

For authenticity, I will leave the original recipe as it was given to Cookipedia, however, I meddled a little so I've noted the changes I made so I can re create my version again as this will be made again and again.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.