Chicken carry (Réunion Island style)

A recipe with multiple flavors and very simple to prepare

Ingredients for 2 persons

  • 2 chicken breast without skin (around 200 g)
  • 400 g of chopped tomatoes (= 1 can or 4 ripe fresh tomatoes)
  • 50 g of fresh ginger
  • 1 big onion
  • 1 small green chili pepper
  • Sunflower oil: 1 + 1 tablespoon
  • Fresh parsley: 1 tablespoon
  • Coarse salt: 1 teaspoon
  • Pepper: 2 pinches
  • Dried thyme: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Curcuma (turmeric):  ½ + 1 teaspoon  


Step 1:

Peel the ginger. Cut in small dice. Set aside.

Step 2:

Peel the onion. Cut in small dice. Set aside.

Step 3:

Wash and slice the chili pepper. Set aside.

Step 4:

Put the ginger, onion and chilli in a soup plate.

Measure out the chili pepper to your taste! It is recommended to put only 2 slices of chili pepper at the start. You can add some more later if you prefer a spicier dish.

With a glass, crush the mixture roughly.

Step 5:

Add on this mixture: the oil (1 tablespoon), the parsley, the coarse salt, the pepper, the thyme, the garlic and the curcuma (½ teaspoon). 

Continue to crush the mixture to obtain a homogeneous mixture. Set aside.

Now you can test the « spice » of your mix: add chilli pepper if you want a spicier dish.

Step 6:  

Cut the chicken into small pieces.

Step 7:

Heat 1 tablespoon of sunflower oil in a pan and grill the chicken for 2-3 minutes at maximum power. When the chicken is golden brown, place it on the edges of the pan.

Step 8:

Place in the pan center the mixture of spices and herbs. Grill this mixture for 2-3 minutes at maximum power.

Step 9:

Lower the firepower (4/10). Mix all the ingredients in the pan.

Add chopped tomatoes and 1 teaspoon of curcuma. Mix.

Step 10:

Put a lid on the pan. Cook for 15 minutes.

Step 11:

At the end of cooking: adjust the seasoning and add salt if necessary.

Serve with plain white rice.

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