Rougail Dégraissé
Rougail Dégraissé is a flavorful dish originating from the island of Mauritius, showcasing a unique blend of Creole and Indian culinary influences. This dish is known for its spicy and aromatic profile, often served as a staple alongside rice or flatbreads. Traditionally, rougail is made with a combination of meats and vegetables, but 'dégraissé' indicates a lighter version, often highlighted by a focus on healthier cooking methods.
History of Rougail
Rooted in the cultural melting pot of Mauritius, Rougail reflects the diverse heritage of the island, integrating spices and techniques from African, Indian, European, and Chinese cuisines. While traditional rougail recipes feature a rich array of meats, Rougail Dégraissé adapts to modern dietary preferences, offering a delectable, reduced-fat option without sacrificing taste.
Ingredients
- 1 kg chicken breast, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tomatoes, diced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons ground ginger
- 1 cup fresh coriander leaves, chopped
Preparation
To begin preparing your Rougail Dégraissé, start with the chicken breast, ensuring it is cut into evenly sized cubes. For an even healthier version, trim away any excess fat. Season the chicken pieces with a pinch of salt and black pepper, setting it aside to absorb the flavors.
In a non-stick frying pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing them until they become fragrant and soften. Keep a close eye on the onion to prevent burning, which can impart an unwanted bitterness.
Cooking Instructions
Next, incorporate the turmeric powder, cumin powder, coriander powder, and ground ginger into the pan. Stir the mixture constantly, allowing the spices to bloom and their aromas to release.
Introduce the seasoned chicken into the mixture, followed by the diced tomatoes. Stir thoroughly to ensure all the chicken pieces are coated with the aromatic spice blend and tomatoes begin to break down into a savory sauce.
Cover the pan with a lid, reducing the heat to low. Allow the mixture to simmer gently, ensuring the chicken cooks through completely. This should take about 20 minutes. You can refer to a cooking timer for accuracy.
Final Touches
Once the chicken is thoroughly cooked, remove the lid and increase the heat slightly if needing to thicken the sauce further. Taste the rougail and adjust the seasoning with additional salt or black pepper as desired.
Just before serving, stir in the freshly chopped coriander leaves to brighten the dish with a splash of color and a fresh herbaceous note.
Serving Suggestions
- Serve hot with a side of steamed rice to soak up the flavorful sauce.
- Pair with a light salad for a balanced meal.
- For an authentic touch, consider serving alongside flatbreads like naan or roti.