Poulet DG
Poulet DG, from above
Non vegCameroon

Poulet DG

Fried chicken and ripe plantain tossed in a veggie tomato sauce. A dish fit for the boss.

75 minTime
52 gProtein each
mediumSpice
Director General2 chapters · 1 min read

Make it your way

Grandma's wayFried chicken, ripe plantain and vegetables.
The original
768kcalsame
52 gproteinsame
8 gfibresame
75minutessame

Classic poulet DG.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg chicken, in pieces
Ripe plantain (ripe nendran banana)3 ripe plantains, in chunks
Cooking oil (vegetable oil)for frying (about 60 ml absorbed)
Carrot2, sliced
Green beansa handful, cut
Capsicum (green capsicum, green bell pepper)1, diced
Tomato2, chopped
Onion1 large, sliced
Garlic3 cloves
Gingerthumb
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)½
Stock cube (bouillon cube)1 cube
Flat leaf parsleya handful
Saltto taste

Method

4 steps
  1. 1Season the chicken with blended garlic, ginger, half the onion, stock cube and salt. Steam it in its juices for 15 minutes.
  2. 2Fry the chicken until golden, then fry the plantain until golden. Set aside.
  3. 3In 2 tbsp of the oil, sauté the rest of the onion, carrots, beans, pepper and tomato with the chicken juices.
  4. 4Add the chicken and plantain, toss, cover and simmer 10 minutes until the chicken is cooked through. Add parsley.
Serve it like this

Pile into a wide serving dish, plantain and chicken mixed with the vegetables, parsley on top. Serve as is or with rice.

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Make it a meal

What goes with Poulet DG: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Ndolé120 min
On the side Koki120 min
On the side Avial35 min
To drink South Indian filter coffee20 min
Something sweet Gulab jamun60 min
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