Aromatic Mauritian Chicken Kalia with Saffron Rice

Name: Aromatic Mauritian Chicken Kalia with Saffron Rice
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1.5 lbs chicken; 2 tbsp vegetable oil; 1 large onion; 4 garlic cloves; 1 tbsp fresh ginger; 1 tsp turmeric powder; 1 tsp ground coriander; 1 tsp cumin powder; 1 tsp garam masala; 2 cups coconut milk; Salt and pepper; 1.5 cups basmati rice; 2 cups water; 1 pinch saffron threads; 1 tbsp ghee or butter; 2 cardamom pods; Salt; Fresh cilantro; Fried onions

A rich and flavorful Mauritian dish to transport your taste buds

Experience the vibrant flavors of Mauritius with this chicken kalia, a blend of spices and tender chicken served with fragrant saffron rice.

1 h 45 min
4
Intermediate

Ingredients

For the Chicken Kalia

1.5 lbs chicken

cut into pieces

2 tbsp vegetable oil

1 large onion

thinly sliced

4 garlic cloves

minced

1 tbsp fresh ginger

grated

1 tsp turmeric powder

1 tsp ground coriander

1 tsp cumin powder

1 tsp garam masala

2 cups coconut milk

Salt and pepper

to taste

For the Saffron Rice

1.5 cups basmati rice

2 cups water

1 pinch saffron threads

1 tbsp ghee or butter

2 cardamom pods

Salt

to taste

For Garnish

Fresh cilantro

chopped

Fried onions

optional

Preparation

Marinating the Chicken

Mix spices

In a large bowl, mix turmeric, ground coriander, cumin, and salt.

Coat chicken

Add the chicken pieces and coat them well with the spice mixture.

Marinate

Let it marinate for at least 30 minutes, or overnight for best results.

For an even richer flavor, marinate the chicken overnight.

Preparing the Saffron Rice

Rinse rice

Rinse the basmati rice under cold water until the water runs clear.

Soak saffron

Soak the saffron threads in 2 tbsp of warm water.

Combine ingredients

Combine the rice with water, saffron, ghee, cardamom, and salt in a pot.

Toast the rice on low heat for a few minutes before adding water for a nutty taste.

Cooking Process

Browning the Chicken

Heat oil in a large pot, add marinated chicken, and sear until golden brown.

Avoid overcrowding the pan when browning the chicken; do it in batches if necessary.

Cooking the Kalia

Add onions, garlic, ginger to the pot, and sauté. Stir in coconut milk and garam masala, simmer until the chicken is cooked through.

Cooking the Rice

Bring the rice mixture to a boil, reduce to a simmer, and cook until water is absorbed and rice is tender.

Keep the heat low to prevent burning and achieve perfect texture.

Plating & Serving