A plate serving chicken curry garnished with red onions

Mauritian chicken curry

By Selina Periampillai
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(2 ratings)
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Prep: 20 mins Cook: 30 mins

Easy

Serves 4

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
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Ingredients

  • 2 tbsp vegetable oil
  • 8 curry leaves, finely chopped
  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely grated
  • 2cm ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A 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
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 medium tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 large potatoes, cut into quarters
    Potato

    Potato

    po-tate-oh

    The 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

    Tomato

    toe-mart-oh

    A 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Madds88
11th Sep, 2017
2.55
I made this in the week and found it quite quick and easy. Used mild curry powder as couldn't find mauritian curry powder anywhere, but it seemed ok. I think I either didn't add enough water or over cooked it as there wasn't much sauce so will be more careful when making it again. Also, we used chicken and potatoes but I think it would work with just the potatoes as they were really tasty.
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