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Friday 5 december 2008
21:22
Find in our guide
Main course / Meat
to read : culinary lexicon
Andouillette Sausage with tomato
Banana Flowers Curry
Beef Curry
Beef curry with carrots and potatoes
Beef curry with christophines
Beef curry with ginger and onions
Chicken Curry
Chicken dip in a litchi-flavoured sauce by Brigitte Grondin
Chicken in coconut milk
Chicken Massalé
Chicken with a vanilla sauce
Chicken with green peas
Chicken with zest of combava
Creole Beef Steak
Creole Roasted Pork
Duck Stew
Goat “massalé”
Guinea Fowl with zest of combava
Jackfruit curry with smoked pork
Pork Curry
Pork Curry with Christophines
Pork curry with palm tree heart
Pork Curry with Potatoes
Pork legs curry
Pork skewers
Pot-au-feu à la créole by Brigitte Grondin
Sausage tossed in a tomato Sauce
Smoked pork tossed in a spicy tomato sauce
Smoked Pork with potatoes
Spicy duck confit by Brigitte Grondin
Tagliatelles served with char siu by Brigitte Grondin
Tangor and Vanilla Duck
Vanilla Duck
Chicken Massalé
rating :
Ingredients :
(for 4 personnes)- 1 chicken (1,5kg)
- 2 local onions
- 3 tomatoes
- 6 garlic cloves
- 2 cloves
- 1 small piece of ginger
- 3 tbsp “massalé”
- 2 “calou pile” stalks
- Salt, pepper and chives
Method :
Cut the chicken into small bite-size chunks and thinly slice the onions.Crush the garlic together with the salt, pepper, ginger and cloves into a paste. Next, dice the tomatoes.
Heat a pan over a medium heat, add the chicken pieces and brown them lightly. Then, add the thinly sliced onions and sear for a further 3 minutes.
Add the crushed condiments and simmer gently for 2 minutes.
Next, stir the tomatoes and “massalé” in with the other ingredients.
Once the tomatoes are cooked through, pour some water over them and simmer over a low heat. After 10 minutes, add the “calou pile” leaves.
Cook until the sauce is smooth and creamy.
Garnish with finely chopped chives before serving.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
