Recipes by Chef (fe) s is the name of our series of articles that puts the Strasbourg chefs in the spotlight and their favorite recipes. We simply walk into their kitchen with a camera in hand and the chef explains to us in a few words how to reproduce one of his favorite recipes at home, at home and with a few kitchen utensils. Following the recipe for holidays, apples and chocolate from the restaurant Le Pont aux Chats, we are going after the stoves of one of our favorite restaurants in Strasbourg, which I called: L’Insulaire.
A discreet restaurant, a small intimate room with warm lights and seating for about thirties: we are truly at L’Insulaire. Located on a street dedicated exclusively to restaurants (for better or worse), L’Insulaire and its Cino-Mauritian-inspired cuisine are an exception in this much-frequented neighborhood. Here, Bao Nguyen, the bar owner, and his right-hand man, chef Robin Bhoodun, offer very tasty fusion cuisine that reflects part of their family background. And you know what? Marriage is working wonderfully.
We are in a restaurant without fuss, run by friends who just do things well. Whether you come for the tranquility of the place, for its small side of the bladder hidden in the city, for the personality of the owner or for his chef’s kitchen, there is always a good reason to come back. No concept, by no means, no pirouette, just good food, good wine and her best friends around. You see, today we are going to a restaurant that we appreciate very much and we are very happy to introduce you to our chef of the day, Robin, who will prepare for us a classic restaurant: spicy masala chicken.
To make the island-style chicken recipe, you will need it
- 4 medium potatoes
- 1 bunch of fresh coriander (essential)
- 4 cloves fresh garlic
- 2 tablespoons fresh ginger
- A very fresh yellow onion
- Two free-range chicken thighs (prefer a quality chicken)
- A little neutral oil (sunflower, grape seed)
- Two tablespoons of masala spices (can be found in oriental grocery stores, Paris Store and other specialty stores)
- 30 to 40 cl of water
- 20 cl coulis tomato
Step 1 : Peel the potatoes, cut them into 4 parts, finely chop the onion, garlic and fresh ginger. Set it aside for later. Then remove the skin from the chicken (starting immediately at the end of the thigh). Then cut your thigh in 3.
step 2 In a large saucepan, heat the oil well over a high heat and place the chicken in it until it turns brown on each side. Then we set them aside, we will finish cooking later.
Step 3 : In the same pot add a little oil and fry the onions, ginger and garlic. Once they start to color, add the masala spices while continuing to stir everything. Spices should be lightly cooked without sticking to the bottom. Then add the tomato paste then the water to get the Curry sauce, but be careful not to drown it, add the water little by little, enjoying it between each addition.
Step 4: Place the potatoes cut in 4 at the bottom of the pot, add the chicken, fresh coriander leaves and cover all. Let the cooking finish on medium heat for a maximum of ten minutes. As soon as the chicken starts to release, it is cooked! Next to this, prepare some basmati rice, pour yourself a glass of strong red wine (for example Vacqueyras) and you are done!
Good app friends!
8 rue des Coopers