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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken "daube" - chicken stew mauritian style. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chicken "Daube" - Chicken Stew Mauritian Style is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken "Daube" - Chicken Stew Mauritian Style is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken "daube" - chicken stew mauritian style using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken "Daube" - Chicken Stew Mauritian Style:
  1. Make ready 500 gms Chicken cut into pieces
  2. Make ready 2 Tbs vegetable oil
  3. Make ready 2 garlic cloves
  4. Take 3 medium size potatoes cut into cubes
  5. Get 2 carrots – cut in fairly large chunks
  6. Get Handful frozen peas
  7. Take 2 medium size onions- sliced
  8. Take 2 tsp ground ginger
  9. Take 1 cinnamon stick
  10. Get 2 whole cardamom
  11. Prepare 3 cloves
  12. Get 1 tsp cumin powder
  13. Make ready Handful chopped coriander including the stalks
  14. Take Sprig thyme
  15. Get leaves Few curry
  16. Get 1 Tbs Tomato puree
  17. Make ready 2 large tomatoes - chopped
  18. Take to taste Salt and pepper
  19. Get 1-2 cups water or chicken stock
  20. Make ready 2-3 Tbs vegetable oil
  21. Get 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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