👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. Remove chicken from the pot and set aside.

   💡 プロのコツ: Browning the chicken adds depth of flavor.
2. 2

   Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, grated ginger, thyme leaves, and curry leaves. Cook for another 1-2 minutes until fragrant.

   ⏱️ 7 minutes
3. 3

   Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.

   ⏱️ 5 minutes
4. 4

   In a small bowl, mix the Mauritian curry powder and turmeric powder with a splash of water to form a paste. Add this paste to the pot along with the chicken stock, chopped green chilies, salt, and pepper. Stir well to combine.

   💡 プロのコツ: Making a paste with the spices helps them distribute evenly.
5. 5

   Return the browned chicken pieces to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or until the chicken is very tender.

   ⏱️ 1 hour

   💡 プロのコツ: Slow cooking is key to tender chicken and well-developed flavors.
6. 6

   Check the seasoning and adjust salt and pepper if needed. If the sauce is too thin, you can simmer uncovered for the last 10-15 minutes to thicken it.

   ⏱️ 15 minutes
7. 7

   Garnish with fresh coriander leaves before serving. Serve hot with steamed rice, farata, or roti.

   💡 プロのコツ: Fresh coriander adds a burst of freshness.