Mauritian chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 8 curry leavesfinely chopped
- 1 medium onionfinely chopped
- 2 garlic clovesfinely grated
- 2cm gingerfinely grated
- 1 cinnamonstick
- 1 green chillifinely chopped
- 1 tbsp thyme leaves
- 3 tbsp Mauritian curry powder
- 600g skinless chickenthigh fillets, chopped
- 2 medium tomatoeschopped
- 2 large potatoescut into quarters
- ½ red onionfinely sliced, to serve
- 1 tbsp coriander leavesto serve
- basmati ricesliced cucumber, fresh rotis and satini pomme d’amour, to serve
For the satini pomme d’amour
- 2 large ripe tomatoesfinely chopped
- 1 green chillifinely chopped
- ½ white onionfinely chopped
- 1 tbsp olive oil
Nutrition: Per serving
- kcal456
- fat19g
- saturates4g
- carbs32g
- sugars10g
- fibre9g
- protein34g
- salt1.5g
Method
step 1
Heat the oil in a large saucepan over a low-medium heat. Drop in the curry leaves, onion, garlic, ginger, cinnamon stick, chilli and thyme and cook for 5 mins until the onion has softened, stirring regularly to prevent sticking to the pan.
step 2
Mix the curry powder with a splash of water in a bowl to make a runny paste. Add the paste to the pan and give it a good stir until aromatic, around 30 seconds. Keeping the heat on a low-medium simmer so that the spices don’t burn, add the chicken pieces and stir to coat in the curry.
step 3
Add the chopped tomatoes, potatoes and 1 tsp salt. Pour in water to just below the level of the chicken and potatoes. Cook for around 25 mins until the potatoes and chicken are cooked through, then discard the cinnamon stick.
step 4
To make the satini pomme d’amour, mix all the ingredients together in a bowl. Spoon the curry into bowls and scatter over the coriander leaves and red onion. Serve with fluffy basmati rice, cucumber slices, rotis and the satini pomme d’amour.
