Chicken "Daube" - Chicken Stew Mauritian Style
Chicken "Daube" - Chicken Stew Mauritian Style

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken "daube" - chicken stew mauritian style. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken "Daube" - Chicken Stew Mauritian Style is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Chicken "Daube" - Chicken Stew Mauritian Style is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have chicken "daube" - chicken stew mauritian style using 21 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken "Daube" - Chicken Stew Mauritian Style:
  1. Prepare 500 gms Chicken cut into pieces
  2. Get 2 Tbs vegetable oil
  3. Take 2 garlic cloves
  4. Take 3 medium size potatoes cut into cubes
  5. Get 2 carrots – cut in fairly large chunks
  6. Take Handful frozen peas
  7. Make ready 2 medium size onions- sliced
  8. Make ready 2 tsp ground ginger
  9. Get 1 cinnamon stick
  10. Prepare 2 whole cardamom
  11. Make ready 3 cloves
  12. Prepare 1 tsp cumin powder
  13. Prepare Handful chopped coriander including the stalks
  14. Prepare Sprig thyme
  15. Prepare leaves Few curry
  16. Take 1 Tbs Tomato puree
  17. Prepare 2 large tomatoes - chopped
  18. Take to taste Salt and pepper
  19. Prepare 1-2 cups water or chicken stock
  20. Take 2-3 Tbs vegetable oil
  21. Prepare 2 green chillies (optional)
Instructions to make Chicken "Daube" - Chicken Stew Mauritian Style:
  1. Heat the oil in a large pan on a medium heat. Add the onion and fry for a few minutes, then add the garlic and ginger and mix it all up. Add in the curry leaves, thyme, cinnamon stick, clove, cardamon, cumin – allow the spices frying slowly to enhance the aroma.
  2. Add the chicken pieces fry gently in the spice mixture only to seal the pieces. Season with salt.
  3. As it starts to brown, add the chopped tomatoes, water or stock, chopped coriander stalks. Give it a good stir and leave to simmer for 5-10 minutes.
  4. Add the potatoes to the pan, then cover and simmer on a low heat for around 20-25 minutes.
  5. As the sauce starts to thicken, taste for seasoning and adjust as necessary. If it’s too dry add a little more water. Test the potatoes and chicken pieces by inserting a sharp knife inside; if soft and tender, the dish should be ready.
  6. Turn the heat on low; add the peas, leave to simmer for another 5 minutes. Take off the heat, garnish with chopped coriander.

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