Meet Jules, who tonight cooked us a delicious chicken dish from his homeland, Reunion Island, called Corry Poulet. After dismembering the free range chook he fried it in a little olive oil, then added onion, garlic, tomato, tumeric, thyme and then simmered...
Here it is in the pot as the liquid reduces....
Jules concentrates as he dishes up
And there we have it, Poulet a la Jules....it tasted as delicious as it looks
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