Chicken massalé is a Reunion dish, a Creole specialty.
The chicken massalé comes from the island of La Reunion; a goat can replace the chicken.
The dish Chicken massalé is often consumed during family meals. Certain spices are not easy to find in metropolitan France.
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What is massalé?
The “massalé” which appeals to the Reunionese can be compared to the famous “garam masala” popular in Indian cuisine, or even to the “Colombo” cherished by the West Indies. The name clearly derives from the Tamil word “masâlèï.”
In all cases, the massalé is a mixture of several finely ground spices. And In the Péi families, everyone has their recipe and their favorite ingredients with a particular dosage. In “our massalé,” 3 spices compete for the podium: coriander, cumin, and fenugreek. The latter comes from a seed that gives off a strong and characteristic odor when crushed.
Massalé (Indian Garam masala) is a powder made from several roasted and ground spices. Massalé is the name of the spices that compose it, and it is also the name of the prepared dish.
The massalé perfumes and enhances the dish you are preparing, such as chicken or goat massalé.
Storage of the massalé: about 1 year in the fridge in an airtight jar.
Composition of massalé:
peppers, coriander, cumin, nutmeg, turmeric, cloves, black pepper
Yummy Creole Chicken MassaléCourse: BlogCuisine: Creole ReunionDifficulty: medium
Creole massalé is one of the commun dish in Reunion; in my family we use to have it during events. Tasty and delicious family meal.
1.5 lbs of chicken cut into pieces.
2 onions, thinly sliced
4 cloves of garlic
3 small dry peppers
1 small piece of ginger
2 tomatoes, chopped
½ bunch of Corianders
8 caloupilé sheets
1 tablespoon of cumin seed (Silon)
2 tablespoons of massalé powder
2 teaspoons of turmeric
Oil, salt, pepper.
- Cut the chicken into pieces.
- Slice the onions.
- Crush the garlic, ginger, cumin seeds, caloupilé leaves, and chili.
In a pot, add oil, brown the onions, add the crushed ingredients, and then add the massalé, turmeric, salt, and pepper.
- Add the pieces of meat and leave them to brown.
- Add ⅔ glasses of hot water and mix well.
- After boiling, lower the heat and simmer for a good hour.
If necessary, during cooking, add a little water.
- Serve the chicken massalé with white rice, a tomato rougail (spicy tomato-based sauce), accompanied by red wine.
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