Salmi Poulet Mauriticien (Chicken Mauritius)

Ingredients:

1kg chicken pieces
2 large onions
6 garlic cloves
2 tbsp coriander leaves
250ml red wine
6 tbsp chopped parsley
5 cloves
1cm root ginger, finely grated
3 medium chillies, chopped
2 tbsp fresh curry leaves, finely shredded
500g tinned chopped tomatoes

Method:

Prepare a marinade by finely chopping the onions, crushing the garlic, pounding the cloves to a powder in a pestle and mortar and chopping the chillies finely. Mix half the onion with half the garlic and half the other ingredients together then cut the chicken into bite-sized pieces and add to the marinade. Add a splash of sherry and 1 tbsp parsley, stir well and allow to marinade over night in the fridge.

The following morning remove the chicken from the marinade (reserve the excess marinade). Heat some oil in a pan and fry the chicken in batches until it becomes a golden brown. Keep warm in the oven then fry the remaining onions and garlic along with the curry leaves for a minute. Add the coriander, parsley, cloves, ginger and fry for 1 minute. Add the tomatoes and remaining marinade, bring to a simmer and cook for 5 minutes.

Return the chicken to the pan and allow to simmer for about 25 minutes, or until the chicken is cooked through. Add the wine and simmer for 5 minutes then serve on a bed of rice.