Steps to Make Quick Chicken "Daube" - Chicken Stew Mauritian Style

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, chicken "daube" - chicken stew mauritian style. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken "Daube" - Chicken Stew Mauritian Style is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken "Daube" - Chicken Stew Mauritian Style is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken "daube" - chicken stew mauritian style using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken "Daube" - Chicken Stew Mauritian Style:

1. Prepare Chicken cut into pieces
2. Take vegetable oil
3. Prepare garlic cloves
4. Make ready medium size potatoes cut into cubes
5. Prepare carrots – cut in fairly large chunks
6. Prepare frozen peas
7. Take medium size onions- sliced
8. Prepare ground ginger
9. Make ready cinnamon stick
10. Take whole cardamom
11. Get cloves
12. Prepare cumin powder
13. Get chopped coriander including the stalks
14. Prepare thyme
15. Prepare Few curry
16. Prepare Tomato puree
17. Make ready large tomatoes - chopped
18. Prepare Salt and pepper
19. Make ready water or chicken stock
20. Take vegetable oil
21. Get green chillies (optional)

Steps to make Chicken "Daube" - Chicken Stew Mauritian Style:

1. Heat the oil in a large pan on a medium heat. Add the onion and fry for a few minutes, then add the garlic and ginger and mix it all up. Add in the curry leaves, thyme, cinnamon stick, clove, cardamon, cumin – allow the spices frying slowly to enhance the aroma.
2. Add the chicken pieces fry gently in the spice mixture only to seal the pieces. Season with salt.
3. As it starts to brown, add the chopped tomatoes, water or stock, chopped coriander stalks. Give it a good stir and leave to simmer for 5-10 minutes.
4. Add the potatoes to the pan, then cover and simmer on a low heat for around 20-25 minutes.
5. As the sauce starts to thicken, taste for seasoning and adjust as necessary. If it’s too dry add a little more water. Test the potatoes and chicken pieces by inserting a sharp knife inside; if soft and tender, the dish should be ready.
6. Turn the heat on low; add the peas, leave to simmer for another 5 minutes. Take off the heat, garnish with chopped coriander.

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