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Chicken Kalia Curry from Mauritius
My creamy chicken kalia recipe: a quick and easy fresh ginger, spices and yogurt chicken curry then! A popular dish from the island of Mauritius...
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 420 kcal
Ingredients
- 12,5 oz fresh chicken breast (350 g), diced
- 1 small onion
- 2 medium garlic cloves
- 1 inch fresh ginger (2,5 cm)
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp curcuma powder
- 1 tsp chili powder
- 4 tbsp unsweetened yogurt
- 3 tbsp cream
- vegetable oil
- salt
Instructions
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Peel the onion, garlic and ginger. Chop them up roughy and then transfer them to a clean blender.
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Blend a few times until you get a rough mixture. Then also add the cumin powder and season with a pinch of chili powder and salt.
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Blend again until you get a fine puree. Pour a little vegetable oil in a non-stick pan and place it over medium heat until hot. Then add the spice mix from the blender.
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Stir fry for a couple of minutes until fragrant. Then add the diced chicken.
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Stir well. Then turn the heat higher and sear the chicken on all sides for 4 to 5 minutes. Stir regularly. Once the chicken is cooked through, take the pan off the heat and add the cream, yogurt, curcuma powder and cinnamon.
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Stir quickly. Don’t put the pan on the heat again or the yogurt will split. Put a lid on the pan and let the chicken rest for 2 minutes in the yogurt sauce. Then check the seasoning and add extra salt, chili powder or cumin powder to taste. Scoop the chicken kalia curry into bowls. Serve hot.