Chicken "Daube" - Chicken Stew Mauritian Style

Name: Chicken "Daube" - Chicken Stew Mauritian Style
Cuisine: British
Ingredients: 500 gms Chicken cut into pieces; 2 Tbs vegetable oil; 2 garlic cloves; 3 medium size potatoes cut into cubes; 2 carrots – cut in fairly large chunks; Handful frozen peas; 2 medium size onions- sliced; 2 tsp ground ginger; 1 cinnamon stick; 2 whole cardamom; 3 cloves; 1 tsp cumin powder; Handful chopped coriander including the stalks; Sprig thyme; leaves Few curry; 1 Tbs Tomato puree; 2 large tomatoes - chopped; to taste Salt and pepper; 1-2 cups water or chicken stock; 2-3 Tbs vegetable oil; 2 green chillies (optional)

Brinda Bungaroo @BrindaB

Chicken “Daube” is a classic & traditional Mauritian stew made with chicken, beef, or lamb and root vegetables. It can be served with plain fluffy basmati rice or rustic bread and a side dish such as a salad. It’s a very easy and satisfying dish to make with all the combination of fresh vegetable making it a wholesome meal – a one-pot dish and very comforting meal too.
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Brinda Bungaroo @BrindaB

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Ingredients

500 gmsChicken cut into pieces
2 Tbsvegetable oil
2garlic cloves
3medium size potatoes cut into cubes
2carrots – cut in fairly large chunks
Handfulfrozen peas
2medium size onions- sliced
2 tspground ginger
1cinnamon stick
2whole cardamom
3cloves
1 tspcumin powder
Handfulchopped coriander including the stalks
Sprigthyme
leavesFew curry
1 TbsTomato puree
2large tomatoes - chopped
to tasteSalt and pepper
1-2 cupswater or chicken stock
2-3 Tbsvegetable oil
2green chillies (optional)

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Steps

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.