Jessicas Mauritian Chicken Curry Recipes

MAURITIAN CHICKEN CURRY

Steps:

• 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.

JESSICA'S MAURITIAN CHICKEN CURRY

Steps:

• Fry off the onions, garlic and chicken in a large pot.
• Add potatoes and cook for about 5 minutes.
• Mix curry powder in hot water, and add to the pot. Stirring often, cook for 5 minutes on a medium heat.
• Add the crushed tomatoes. Mix well, and bring the entire mix up to a reasonably high heat.
• Turn down the heat and allow to simmer, partially covered for an hour. If sauce seems a little runny, add 10 minutes If sauce looks a little dry, add a little water.
• Allow to sit for 5 minutes for the sauce to thicken up. Serve with white rice.

JAMAICAN CHICKEN CURRY

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, brown chicken, 3 to 4 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 cup water and season with salt. Cook, stirring occasionally, until onion has softened, 3 to 5 minutes.
• Add carrots, coconut milk, 1/2 cup water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10 minutes. Remove from heat and stir in peas. Serve curry over rice.