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Friday 5 december 2008
21:08
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 with green peas
rating :
Ingredients :
(for 4 personnes)- 1 chicken (1,5 kg)
- 4 local onions
- 1 tomato
- 6 garlic cloves
- 1/2 tsp curcuma
- 1 small can of green peas
- Salt, pepper and oil
Method :
Cut the chicken into small chunks and finely mince the onions.Crush the garlic together with the salt and pepper. Then, dice the tomatoes.
Heat the oil in a pan, and gently fry the chicken pieces until they are golden brown. Next, add the sliced onions and gently cook for a further 3 minutes.
Add the garlic mixture and curcuma and simmer for 2 minutes. Then, add the tomato and allow to simmer for 4 more minutes.
Pour the strained green peas together with a glass of water into the mixture.
Allow to boil gently for about 15 minutes (or more, until the chicken is cooked through).
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
