recipe-1

Recipe-1 › Curries of the world › Poulet basquaise

Basque Country, France

Poulet basquaise

Basque chicken stewed with peppers, tomatoes, onions and the mild red Espelette chilli.

Poulet basquaise
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Poulet basquaise. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Poulet basquaise

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces.

From the base recipe

  • 2 Onions
  • Green chillies not used
  • 4 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Poulet basquaise

  • 3 Red and green peppers
  • 4 Tomatoes
  • 3 Garlic
  • 1 tsp Espelette chilli powder (or mild paprika with a pinch of cayenne)
  • 150 ml White wine
  • 50 g Bayonne ham (optional)

Leave out

  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Poulet basquaise: do thisSlice the onions and peppers; skip the green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Poulet basquaise: do thisBrown the chicken in olive oil, then soften the onions, peppers and garlic.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Poulet basquaise: do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Poulet basquaise: do thisReturn the chicken and add the wine.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Poulet basquaise: do thisAdd Espelette pepper instead of chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Poulet basquaise: do thisAdd the tomatoes.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Poulet basquaise: do thisSimmer 40 minutes.

Serve: With rice or potatoes.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← ChanfanaAll curries on the mapSautéed reindeer →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

This page is available in:

English · Deutsch · 日本語 · Español · हिन्दी · ગુજરાતી · Bahasa Melayu · Türkçe · 简体中文 · 繁體中文（香港） · اردو · العربية

More languages are coming soon.