Mauritian chicken curry

Try this fragrant Mauritian chicken curry with potatoes. It's served with a spiced tomato side dish along with fluffy basmati rice and rotis

Ingredients

2 tbsp vegetable oil

8 curry leaves, finely chopped

1 medium onion, finely chopped

2 garlic cloves, finely grated

2cm ginger, finely grated

1 cinnamon stick

1 green chilli, finely chopped

1 tbsp thyme leaves

3 tbsp Mauritian curry powder

600g skinless chicken thigh fillets, chopped

2 medium tomatoes, chopped

2 large potatoes, cut into quarters

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

2 large ripe tomatoes, finely chopped

1 green chilli, finely chopped

½ white onion, finely chopped

1 tbsp olive oil

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.