Malagasy Chicken Carry (Madagascar Curry)
Curry

Malagasy Chicken Carry (Madagascar Curry)

Authentic Malagasy carry: chicken simmered in a Madagascar curry sauce with tomatoes and fresh ginger. A fragrant, comforting family dish.

  • Prep 25 min
  • Cooking 45 min
  • Total 70 min
  • Serves 6
  • Difficulty Moyen

Carry, pronounced and spelled 'carry' in Madagascar, not 'curry', is one of the island's most iconic dishes. A legacy of the trade routes that connected India, Africa and the Great Island for centuries, Malagasy carry has built its own identity: less creamy than its Indian cousin, with no coconut unlike the Réunion version, it relies on the balance between a fresh tomato base, round spices (turmeric, ginger, clove) and the aromatic richness of our Madagascar curry blend. This is the recipe made on Sundays with the family, one that simmers slowly and fills the whole house with its scent. Free-range chicken, seared then gently braised, turns fork-tender, soaked in sauce. In Madagascar, it's always served with white rice, rice being the staple of the diet, and a small pot of pili-pili for anyone who wants to turn up the heat.

Méthode

Préparation

  1. The day before or 1 hour ahead, make the marinade: in a large bowl, mix the chicken with 1 tbsp of curry blend, 1/2 tsp of turmeric, half the grated ginger, 2 garlic cloves, 1 tbsp of oil and 1/2 tsp of salt. Massage in by hand to coat well. Cover with cling film and chill.
  2. Take the chicken out 20 minutes before cooking so it comes to temperature. Prepare all the other ingredients (slice the onions, chop the remaining garlic, peel the tomatoes if fresh).
  3. In a cast-iron pot (ideal for slow cooking), heat 2 tbsp of oil over high heat. Sear the chicken pieces for 3 minutes on each side to brown them well. Work in 2 batches so as not to drop the temperature. Set aside on a plate.
  4. In the same pot, lower the heat to medium. Add the sliced onions and cook for 8 minutes, stirring regularly, until translucent and lightly golden.
  5. Add the remaining chopped garlic, the rest of the grated ginger, the cloves and the remaining 1 tbsp of curry blend and 1/2 tsp of turmeric. Toast for 2 minutes, stirring constantly, the spices should release their aromas without burning.
  6. Add the chopped tomatoes with their juice, stir, and mash with a spatula. Let reduce for 10 minutes over medium heat, until you get a thickened sauce that shows beads of oil on the surface (a sign the base is properly cooked).
  7. Return the chicken pieces to the pot with their marinating juices. Pour in the water or stock, just enough to cover. Add the remaining salt. Bring to a simmer.
  8. Cover and simmer over low heat for 35 to 40 minutes. Stir gently halfway through and check the liquid level, add a little water if needed.
  9. At the end of cooking, remove the lid and let the sauce reduce for 5 minutes over high heat until it coats the chicken. Taste and adjust the seasoning.
  10. While the carry finishes cooking, prepare the white rice pilaf-style (1 part rice to 1.5 parts water, 12 minutes covered, then 5 minutes resting off the heat). Serve the carry scattered with chopped fresh coriander, rice on the side, and the pot of pili-pili on the table for anyone who wants it.
Astuce du chef

Le petit plus qui change tout

The secret to a great carry is time, and toasting the spices in step 5, that's where all the aromatic depth is built. Don't skimp on the 2 minutes of toasting, but watch closely: as soon as it smells toasted, add the tomato straight away to stop the cooking. Coconut variation, Réunion style: replace 250 ml of the stock with 250 ml of coconut milk near the end of cooking. Zebu/beef variation: use 1.2 kg of chuck cut into cubes, and extend the cooking time to 2 hours. Carry is even better reheated the next day: the flavours have concentrated and the sauce has thickened. Storage: 3 days in the fridge or 3 months in the freezer. Reheat over low heat with a spoonful of water to loosen the sauce.

Questions fréquentes

À propos de cette recette

What is the difference between 'curry' and Malagasy 'carry'?
'Carry' is the spelling used in Madagascar and Réunion for this type of simmered dish. It comes from Indo-Tamil influence (the Tamil word 'kari' means 'sauce'). The spice blend is still called a 'curry' in standard French, but the dish itself is pronounced and spelled 'carry'. No difference in meaning, just a regional usage.
Can this dish be made with chicken breast?
Technically yes, but we would advise against it: breast meat dries out after 30 minutes of simmering. Bone-in thighs and drumsticks give tenderness, collagen and a much deeper flavour. If you're set on breast meat, add it only in the last 15 minutes of cooking.
How can I turn up the heat without scaring off the kids?
The beauty of Malagasy carry is that it's mild by default. Serve a small pot of pili-pili (Madagascar chilli crushed in oil) or sambal oelek on the side so everyone can adjust to their own taste. Kids eat the dish as is, spice lovers add heat on their own plate.
Is Madagascar curry different from classic Indian curry?
Yes. Malagasy curry traditionally blends turmeric, coriander, cumin, fenugreek, ginger, clove and sometimes cinnamon, a rounder profile, less intense than Indian curries (Madras, garam masala) which often bring more heat and complexity. Madagascar curry is ideal for this recipe: if using an Indian curry, use 1.5 tbsp instead of 2.
Can the carry be made ahead for a Sunday meal?
Absolutely, and it's actually recommended. Prepare it the day before up to step 9, let it cool, and store it in the fridge. On the day, reheat gently for 20 minutes over low heat, adding a little water if the sauce has thickened too much. The flavours will have concentrated overnight: it's even better.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Ingrédients d'exception

Nos produits pour cette recette

Autres recettes

À découvrir aussi