Cari Poulet: A Traditional Mauritian Delight

Introduction to Cari Poulet

Cari Poulet, also known as chicken curry, is a staple dish in the Mauritian cuisine. It reflects the island's melting pot of cultures, with influences from Indian, Creole, French, and Southeast Asian culinary traditions. The name itself, 'Cari', signifies its Indian roots, while 'Poulet' is the French word for chicken. This dish has been passed down through generations, each family adding their own twist to it. The essence of chicken bathed in aromatic spices creates a comforting meal perfect for any occasion.

History of Cari Poulet

Originating from the Indian laborers who were brought to Mauritius during the French and British colonial periods, the dish evolved by incorporating locally available spices and ingredients. Today, Cari Poulet holds a special place in Mauritian households and is often reserved for family gatherings and celebrations. It is a testimony to the adaptability and uniqueness of Mauritian cuisine, harmonizing spices such as cumin, turmeric, and coriander with the fragrant notes of curry leaves and fresh coconut.

Ingredients

• 1kg chicken, cut into pieces
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 10 curry leaves
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 3 tomatoes, chopped
• 1 cup coconut milk
• 3 tablespoons vegetable oil
• Salt to taste
• Pepper to taste
• 1 cup water

Preparation

1. Begin by cleaning the chicken thoroughly and set aside.
2. In a large bowl, mix together cumin, coriander, and turmeric powder with a dash of salt and pepper. Coat the chicken pieces with the spice mixture and let it marinate for at least 30 minutes.

Cooking Method

1. In a heavy-bottom pan, heat the vegetable oil over medium heat. Add the curry leaves and sauté until they begin to crackle, releasing their aroma.
2. Add onions and cook until they turn golden brown. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Introduce the marinated chicken to the pan and sear until it’s browned on all sides. This will help lock in the flavors.
4. After the chicken is well-browned, add the chopped tomatoes and pour in the water. Stir the mixture well and bring it to a gentle simmer.
5. Cover and cook the chicken over low heat for about 25-30 minutes, or until fully cooked, stirring occasionally. Ensure the pieces are tender and not overcooked.
6. Finally, add the coconut milk and simmer for another 5 minutes. Adjust seasoning with salt and pepper if needed.

For more accurate cooking times, refer to a cooking timer.

Serving Suggestions

Cari Poulet is best enjoyed with a side of basmati rice or freshly baked bread. Adding a cucumber salad and a wedge of lime elevates the experience by providing a refreshing contrast to the spicy curry. Some prefer serving it with achard, a pickled vegetable condiment, which brings an additional layer of flavor to the meal.

Conclusion

Embrace the rich heritage and flavors of Mauritius with this authentic Cari Poulet recipe. It’s not just food—it's a connection to the diverse traditions of the island. Whether you’re a seasoned cook or a culinary novice, this dish is sure to impress and bring a taste of Mauritian warmth to your table.