La daube de poulet - Chicken stew Mauritian style

Daube is a classic french stew made with beef , vegetables,garlic and herbes de provence. The traditional cooking method of a daube is through slow braising. Mauritius has adopted this dish and made it our very own. The most popular being a Chicken daube. Usually served with a plain fluffy basmati rice and a cucumber salad. Very easy to make and can also be substituted with fish, beef as well.

INGREDIENTS :

1 kg Chicken cut into pieces
3 yukon gold potatoes
2 medium sized onions
2 tbs ginger garlic paste
2-3 green chillies
1 tsp of cumin powder
chopped coriander leaves
1 tsp of thyme
1 tbs of tomato puree
2 large tomatoes
Salt and pepper to taste
1-2 cups of water
3-4 tbs oil


METHOD :

Slice one onion and fry until golden brown and set aside
Grind the other onion into a paste with the 1 green chilli and set aside
Grind tomatoes and add the tomato puree
Marinate chicken with salt , pepper, cumin powder, 1 tbs of ginger garlic paste (for at least an hour in the refrigerator)
Heat oil in a heavy bottom pot
Add chicken pieces a few at a time - do not overcrowd pot and fry on all sides until brown (not cooked through- this process is only to seal the juices in the chicken )
In the same oil add the onion paste and fry, add 1 tbs of ginger garlic paste, tomato puree (including the tomato paste)
Now add the golden fried onions and cook until the oil starts to leave the side of the pot
Add chicken pieces , the potatoes cut into big chunks and the thyme leaves
Add 1-2 cups of water and cook covered on medium heat for at least 30-35 mins
Simmer on low heat for another 5-10 mins and adjust salt , gravy should have thickened considerably at this stage
Add green chillies and chopped coriander leaves
Serve with basmati rice