Recipe: Reunion Chicken Curry

1 cut the onions into thin slices

2 cut the tomatoes into slices

3 press the garlic and reserve everything on one or more plates so that everything is ready when needed.

4 cut the chicken into pieces not too large so that they absorb the sauce properly.

5 heat (high heat) the oil in the pot or sauté pan with a little coarse salt

6 make sure the oil covers the bottom of the dish to a depth of about 3 to 4 millimeters. the amount may vary depending on the amount of chicken and the size of the cooking dish (cast iron dishes will give the best result)

7 throw the chicken pieces into the hot oil and fry them until they are well browned.
remove the chicken and set it aside in a dish.

8 discard the frying oil (it's not mandatory, but personally I prefer it). add more oil (a little less than for frying the meat)
throw the onions and thyme sprig into the hot oil.
Fry the onions for 1min30 to 2 min while stirring continuously.
add the garlic, turmeric, massalé, combava and ginger, and half of the kalou pilé leaves (always stirring so it doesn't stick)

9 add the tomatoes and stir everything for 2 to 3 minutes

10 add the chicken (already fried) and mix well for 2 to 3 minutes

11 cover with water (about 3/4 of the height of the chicken). salt and pepper