1 kg chicken with bones cut into pieces
2 cups dry yellow peas
1 teaspoon chopped thyme
1 medium onion chopped
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1 tablespoon crushed cumin seeds
2 tablespoons turmeric powder
2 tablespoons tamarind paste (dissolved in 1/3 cup of hot water)
6 curry leaves
2 tablespoons chopped coriander leaves
pepper & salt to taste
Boil yellow peas in four cups of water until tender. Remove from pan and set aside. Add water little by little if not enough so as not to burn the yellow peas. Set aside in saucepan.
In a deep frying pan add oil and heat. Fry seasoned (salt & pepper) chicken until light golden brown. Add chopped onion, garlic and ginger. Stir well. Then add the curry leaves, half of the chopped coriander, chopped thyme and crushed cumin seeds. Mix and cook for 2 to 3 minutes.
Add the cooked yellow peas (with water). Mix well and simmer for 4 to 5 minutes.
Add turmeric, stir well and add enough hot water to reached desired consistency. Add the dissolved tamarind paste and stir well. Adjust soup with hot water if necessary to maintain consistency. Not too watery and not too thick. Boil for 20 to 30 minutes.
Pour into serving casserole dish and add remaining chopped coriander leaves on top.
Serve with rice, accompanied by tomato chutney or coconut chutney and sauté brede.
Madeleine's recipe : Chicken Mulligatawny
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