Sign in
Friday 5 december 2008
21:05
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 Curry
rating :
temps de préparation :
30 minutestemps de cuisson :
15 à 20 minutesIngredients :
(for 5 personnes)1 chicken (1, 5 kg)
3 tbsp oil
2 big onions, thinly sliced
2 garlic cloves
A small piece of ginger, cut into slices
1 sprig of thyme
2 pinches of curcuma (or saffron powder)
3 finely chopped tomatoes
3 pinches of salt
Method :
Heat the oil in a pan before adding the diced chicken and simmer until golden brown.Add the onions and sauté, stirring occasionally, until they are well browned. Next, add the garlic and the crushed ginger.
Add the tomatoes, thyme, curcuma and season with salt to taste.
Add some water and simmer over a medium heat for 15 to 20 minutes.
Serve on a bed of rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
