Moltani de Guadeloupe

Chicken Moltani from Guadeloupe

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Although she has lived in a delightful valley full of flowers and wild asparagus for many years, a friend from Guadeloupe still finds the Var winter cold compared with her family home in the Leeward Islands. To warm herself, her family and friends she makes this chicken and lentil dish. It uses French curry power, which differs from most of those on sale in Britain – on spice stalls look for a mixture labelled ‘Colombo’; alternatively mix your own curry spices, but add more ground cumin and coriander and less ground chilli than is usual here.


  • 680 g( lb) boned chicken
  • 2–3 tablespoons sunflower oil
  • 1 medium onion, chopped
  • 1–2 cloves of garlic, finely chopped
  • 1–2 tablespoons French curry powder
  • salt
  • 425 ml(¾ pt) chicken stock
  • 225 g(8 oz) red lentils
  • 1 small onion, chopped
  • 1 dried red chilli, seeded and chopped


Cut the chicken into 2.5 cm(1 in) cubes and brown it lightly in the sunflower oil. Transfer the meat to a plate and soften the larger onion and the garlic in the remaining oil. Stir in the curry powder for a few minutes, add the meat and mix until coated with the spice. Pour in the stock and cover the pan. Cook slowly for about 1 hour or until the chicken is tender.

Meanwhile cook the washed lentils with the small onion and the chilli pepper in water to cover by the thickness of two fingers until soft and mushy.

Turn the cooked lentils into a hot serving dish and spoon the chicken and its cooking juices on top. Covered with a buttered paper the dish will keep hot quite well for half an hour.

My only addition to this dish is to scatter some chopped fresh coriander leaves over the top; salad rocket, which tastes like peanuts, also goes well with it.