Try this fragrant Mauritian chicken curry with potatoes. It's served with a spiced tomato side dish along with fluffy basmati rice and rotis
Nutrition and extra info
Nutrition: Per serving
- kcal456
- fat19g
- saturates4g
- carbs32g
- sugars10g
- fibre9g
- protein34g
- salt1.5g
Ingredients
- 2 tbsp vegetable oil
- 8 curry leaves, finely chopped
- 1 medium onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely grated
- 2cm ginger, finely grated
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 cinnamon stick
Cinnamon
sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 green chilli, finely chopped
- 1 tbsp thyme leaves
- 3 tbsp Mauritian curry powder
- 600g skinless chicken thigh fillets, chopped
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 2 medium tomatoes, chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 large potatoes, cut into quarters
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- ½ red onion, finely sliced, to serve
- 1 tbsp coriander leaves, to serve
- basmati rice, sliced cucumber, fresh rotis and satini pomme d’amour, to serve
For the satini pomme d’amour
- 2 large ripe tomatoes, finely chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 green chilli, finely chopped
- ½ white onion, finely chopped
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
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.
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.
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.
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.
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