Salmi Poulet Mauriticien (Chicken Mauritius) is a traditional Mauritian recipe for a classic curry-style dish of marinated chicken that's fried to colour then finished by cooking in a sauce made from the remaining marinade and tomatoes. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Chicken Mauritius (Salmi Poulet Mauriticien).
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.
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