Carrí la poule / Carrí poulet — Traditional Réunionese and Mauritian Recipe
A good chicken curry

A good chicken curry is a dish that reminds us of home, beautiful flavors, and love in every bite. To make a good curry, you need to use a very fresh chicken, cut into nice pieces. Then, onions, water, garlic, ginger, and fresh spices are added. A good massalé without chili but full of flavor is important to give the curry its soul.

We serve it with a hearty pulse, such as yam beans, black peas, or lentils, which are rich in protein. Nowadays, tomato purée gives a fresh, tangy flavor that makes the curry even more delicious. We can also add a bit of orange rougail to add a little kick.

When all these come together, we get a dish that fills the heart. We serve it with well-cooked white rice, where each grain is placed in the family.

These flavors remind us of our traditions, our culture, and the love we put into every dish. A good chicken curry is more than just food — it is a moment where everyone finds joy together.

Presentation

Carrí poulet (or carrí la poule when using an older, more flavorful bird) is an iconic dish of the Creole cuisine of Réunion and Mauritius. It is a slow-cooked chicken dish flavored with garlic, ginger, onions, turmeric, tomatoes, herbs, and especially a traditional spice blend called massalé.

Unlike industrial “curry powder” (often used out of context or in standardized dishes), the term curry here is a French-Creole adaptation of the Tamil word kari, meaning simply “sauce dish.” The authentic local dish is based on homemade or artisanal massalé, which is far more complex in aroma.

Why massalé instead of curry powder?

In Réunionese and Mauritian tradition:

Massalé is a mild spice blend used for generations. It can contain coriander, cumin, turmeric, cinnamon, cloves, cardamom, mustard seeds, pepper, and sometimes star anise, fenugreek, or dried ginger.

It contains no chili. Chili (fresh, dried, powdered, or crushed) is added separately according to personal taste, often during cooking, like in chicken curry, goat massalé, or fish massalé.

The spices are toasted and ground into a homemade paste or powder, much fresher and more fragrant than industrial spice mixes.

In Réunion, it is ubiquitous in meat curries (chicken, goat, beef) and sometimes vegetarian dishes.

In Mauritius, milder variants exist, and tamarind or lemongrass are sometimes used to add acidity to sauces.

Carrí la poule / Carrí poulet — Traditional recipe with homemade massalé

Ingredients (for 4 to 6 people):

• 1 free-range chicken or hen, cut into pieces

• 4 to 5 medium onions, sliced

• 4 to 5 garlic cloves, crushed

• 3 to 4 cm piece of fresh ginger, grated

• 3 to 4 ripe tomatoes, diced (optional, varies by family)

• 2 to 3 fresh green chilies, chopped

• 1 bouquet garni: some sprigs of thyme, parsley, possibly caloupilé leaves (curry leaves)

• 2 tablespoons neutral oil (sunflower, peanut, or coconut)

• 1 heaping tablespoon turmeric powder

• 2 level tablespoons homemade massalé (see recipe below)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander (optional)

• Salt to taste

• 150–200 ml light chicken broth or hot water (depending on desired consistency)

Recommended broth

Use homemade chicken broth or a light broth made with:

• A chicken carcass or poultry bones

• Some onions, parsley stems, and thyme

• A pinch of salt, without excessive spices (no celery or sweet carrots)

• Cooking time: about 30 minutes

Alternatively, diluted bouillon cube can work (½ cube per 200 ml water), but adjust salt accordingly.

Homemade massalé recipe (Réunionese/Mauritian spice blend)

This version is inspired by traditional recipes from Réunion and Mauritius. It can be made in larger quantities and stored in an airtight jar away from light.

Ingredients for a small jar (about 6 to 8 servings):

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1 tablespoon fenugreek seeds

• 1 teaspoon black mustard seeds

• 5 to 6 cloves

• 5 cardamom pods (green or black)

• 1 small cinnamon stick (or ½ teaspoon ground cinnamon)

• ½ teaspoon black peppercorns

• 1 tablespoon turmeric powder (added after toasting)

Preparation of massalé

• In a dry pan, gently toast all whole spices (except turmeric) for 3 to 5 minutes until aromatic, stirring constantly to prevent burning.

• Let cool completely.

• Grind into a fine powder using a spice grinder or mortar and pestle.

• Mix in turmeric powder thoroughly.

• Store in an airtight jar.

This blend can be used as is in curries, with or without fresh garlic and ginger.

Preparation of the curry

Prepare the meat:

• Wash chicken pieces. Lightly salt and set aside.

Sauté aromatics:

• Heat oil in a pot. Sauté onions over medium heat until lightly caramelized. Add garlic and ginger, cook 2 more minutes.

Add spices:

• Sprinkle turmeric, cumin, ground coriander, and massalé. Stir well to release the spices’ aroma in the hot oil (1–2 minutes).

Add tomatoes:

• Add tomatoes (if used), simmer until they break down into a sauce (about 5–10 minutes).

Cook the poultry:

• Add chicken pieces, coat well with the spice base.

• Pour in hot broth (or water), add bouquet garni and chilies.

Simmer:

• Partially cover and simmer on low heat about 40 minutes for chicken, up to 1h15 for hen. Adjust liquid for desired sauce thickness.

Adjust seasoning:

• Salt to taste. Remove caloupilé leaves (optional). The dish is ready when meat is tender and sauce concentrated.

Traditional serving

Serve hot with:

• Steamed white rice

• Tomato, lemon, or mango rougail (a condiment made with chili and raw fruits or vegetables)

• Cooked pulses: lentils, cowpeas, red peas, or red beans

• Vegetable achards or sautéed greens on the side

Local variations and tips

• Without tomatoes: Some prefer a dry carrí with no tomato sauce where spices dominate more.

• With tamarind: In Mauritius, sometimes tomato is replaced with tamarind paste for subtler acidity.

• Caloupilé leaves: Very common in Réunion, less so in Mauritius, they gently perfume the sauce.

• Marinated chicken: Marinating chicken in lemon, turmeric, garlic, and ginger before cooking improves tenderness and flavor depth.

• Bird’s eye chilies: For those who like it very spicy, small bird’s eye chilies can be added whole or chopped.

Conclusion

Carrí la poule is a local dish at the crossroads of Indian, African, European, and Creole cultures. It is not just a simple “curry” as understood in Asian or industrial preparations. It relies on carefully toasted spices, orally transmitted know-how, and deep respect for local products.