Kalia Poule

Poule is Mauritian Creole for chicken, and this dish has such a distinctive aroma that Mauritians can smell it from a mile away, which often leads to neighbors popping by for a "chat" and staying for lunch. It's often served at weekends and on special occasions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, blitz the ginger, garlic, mint, coriander, chillies, yoghurt, lemon zest and four tablespoons of the lemon juice until smooth.

Step 2

Add the ground cumin, ground coriander and black pepper, half a tablespoon of salt and 300ml water, and mix well.

Step 3

Stir in the cardamom pods, cloves and cinnamon, then scrape into a bowl .

Step 4

Add the chicken, toss to coat and leave to marinate at room temperature for at least 30 minutes (or refrigerate overnight ).

Step 5

Meanwhile, set a large saucepan for which you have a lid on medium heat, add the oil and, once hot, add the onions, sugar, and half a teaspoon of salt, and fry for 15 minutes, until golden brown. Transfer half the onion mix to a small bowl and set aside.

Step 6

Put the chicken and its marinade in the onion pan, cover, and cook for 20 minutes, stirring every now and then to prevent sticking.

Step 7

Meanwhile, blitz the mint, yoghurt, the remaining tablespoon of lemon juice and a teaspoon of salt , then scrape into a small bowl .

Step 8

In a large saucepan, heat the oil on medium heat and, once hot, fry the potatoes, turning regularly, for 15 minutes, until golden brown. Transfer to a plate lined with kitchen paper, to drain, season with a teaspoon of salt and set aside.

Step 9

Divide the chicken mix between four bowls, top with the onions and potatoes, finish with a spoonful of mint yoghurt and serve.