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Meat, Africa and overseas

Chicken kalia with rice

Chicken kalia is a Mauritian stew made from chicken drumsticks marinated in yogurt and spices, served with basmati rice and potatoes. It takes 55 minutes to make for 4 people, it's easy, and costs €2.90 per serving. The key to success is the yogurt marinade, which tenderizes the meat before cooking.

Tonight we're off to Mauritius with a chicken kalia, simmered in yogurt and spices, served with basmati rice.

Chicken kalia with rice
Total time
55 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Kalia is a Mauritian curry made without coconut milk, built instead on yogurt, turmeric, and cumin. The chicken simmers slowly with golden onions and tomatoes, and the sauce turns creamy with a slight tang from the yogurt. Potatoes cut into thick cubes finish cooking right in the sauce and soak up all the flavors, making this a hearty, satisfying dish.

This is the kind of recipe to turn to on a weeknight when you want something comforting without spending hours in the kitchen. The spices stay mild, with just a pinch of chili powder, so kids usually take to it easily with a bit of extra rice on the side. It also works well on a Sunday if you want to switch things up, since it appeals to families and to guests curious about new flavors alike.

The ingredients

4 people

Butcher

  • Chicken drumsticks 8

Dairy

  • Plain yogurt 2

Fruits and vegetables

  • Potatoes 500 g
  • Onions 3
  • Tomatoes 2
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Fresh cilantro 1 sprigs

Pantry

  • Turmericoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 pinch
  • Basmati riceoften in the pantry 280 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Mix the chicken with the yogurt, crushed garlic and ginger, the spices, and the salt, then let it marinate. 20 min

    The yogurt tenderizes the meat, the longer you wait, the more melt in your mouth it gets.

  2. Cook the sliced onions in the oil until they're nicely golden. 10 min

    Take your time, golden onions give the sauce its color and sweetness.

  3. Add the chopped tomatoes, then the chicken with all its marinade, and let it simmer covered. 20 min

    Stir occasionally, the yogurt can catch at the bottom if the heat is too high.

  4. Add the potatoes cut into large cubes and keep cooking until they're tender. 20 min

    They soak up the sauce, so cut them large enough that they won't fall apart.

  5. Cook the basmati rice in salted water, then serve the kalia with chopped cilantro. 11 min

    Rinse the basmati rice twice to remove the starch, the grains stay nicely separate.

Our tips to get it right

  • Pick a plain whole milk yogurt, it makes a creamier sauce than a low fat one, which tends to split during cooking.
  • Crush the garlic and ginger with a knife or mortar rather than a blender, slightly coarse pieces flavor the sauce better.
  • If the sauce looks too thin at the end, let it simmer uncovered for five more minutes so it reduces.

The variations

  • Swap the drumsticks for boneless thighs, they cook a bit faster and stay just as tender.
  • For a vegetarian version, replace the chicken with cooked chickpeas and carrots, added at the same time as the potatoes.
  • To save time, give the drumsticks a ten minute head start in a hot pan before adding them to the sauce.

What to serve it with

  • Extra plain basmati rice
  • Cucumber slices with lemon
  • Mint tea

Storage

Chicken kalia keeps for 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make chicken kalia ahead of time?

Yes, it's actually better reheated the next day since the spices have more time to infuse. Just cook the rice fresh so it stays fluffy.

Can you use sour cream instead of yogurt?

You can, but the sauce will be richer and less tangy than the original. Yogurt also has the advantage of tenderizing the meat during marinating.

Is chicken kalia very spicy?

No, the spices are mainly there for flavor, the chili powder is just a pinch. You can leave it out entirely if you're cooking for young kids.

What's the difference between kalia and a regular curry?

Mauritian kalia stands out for using yogurt instead of coconut milk, which gives a lighter, slightly tangy sauce. The spices stay close to a traditional curry blend.

How long does it take to make a chicken kalia with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken kalia with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken kalia with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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