Réunion Chicken Curry
Chicken browned with onion, turmeric, thyme and tomato, then slowly finished in the oven in an aromatic sauce. Serves 4; allow about 20 minutes to prepare and 75 minutes to cook.
In this Réunion-style version, the chicken is browned first, then cooked with a base of onion, garlic, cloves, turmeric and tomato. The timings and serving size of 4 are practical estimates based on the quantities and method.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the ingredients
Finely chop the onions. Pound the garlic and cloves together into a paste. Blend the tomatoes with their juice until almost puréed, then measure out the turmeric, thyme, water, oil and parsley.
Ready to continue when: The onion is chopped, the garlic-and-clove paste is ready, and the remaining ingredients are prepared and measured.
20 min - 02
Brown the chicken
Heat the peanut oil in an ovenproof casserole over high heat. Add the chicken thighs and brown them well on both sides; work in batches if needed so they brown rather than steam.
Ready to continue when: The thighs are well browned on both sides.
10 min - 03
Cook the onion and spices
Add the onions to the casserole and cook, stirring often, until translucent. Stir in the garlic-and-clove paste and turmeric; cook for 3 minutes, stirring.
Ready to continue when: The onions are translucent and the garlic-and-spice mixture has cooked for 3 minutes without burning.
18 min - 04
Add the tomato and thyme
Add the puréed tomatoes and thyme. Stir and cook until the mixture bubbles, scraping the browned bits from the bottom of the casserole as you stir.
Ready to continue when: The tomato mixture is bubbling and the browned bits from the bottom have been incorporated into the sauce.
- 05
Bake the chicken
Return the thighs to the casserole. Add the water so the liquid comes about three-quarters of the way up the chicken. Bring to a boil, cover and bake at 325°F (163°C) for about 45 minutes.
Temperature: 163 °C / 325.4 °FReady to continue when: After about 45 minutes, the chicken is cooked through and tender when pierced, and the sauce has thickened slightly.
45 min - 06
Finish and serve
Remove the casserole from the oven. If the sauce is too thin, transfer the chicken to a serving dish and reduce the sauce in the casserole. Serve with the chopped parsley scattered over the top.
Ready to continue when: The chicken is served with the sauce and chopped parsley scattered over it.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.