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.

MAURITIAN PRAWN CURRY

Steps:

• Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
• Add some water to form a paste and then leave to the side.
• Fry the onion gently until it softens.
• Stir in the spicy paste and cook for a minute or so, stirring the whole time.
• Pour in the tomatos and then fill a can with water and add that to the pan as well.
• Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
• Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
• Add the prawns to the sauce and let them cook through.
• Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.