Carri Masala Poule Mauricien (Mauritian Chicken Curry)

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Carri Masala Poule Mauricien (Mauritian Chicken Curry)

Carri Masala Poule Mauricien (Mauritian Chicken Curry) is a traditional Mauritian recipe for a curry of chicken in a tomato, potato and red onion gravy flavoured with Mauritian curry masala served with satini pomme d’amour. The full recipe is presented here and I hope you enjoy this classic Thai Mauritian version of: Mauritian Chicken Curry (Carri Masala Poule Mauricien).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Chicken Recipes Vegetable Recipes Mauritius Recipes

This is a classic Mauritian curry of chicken and potatoes in a tomato-based gravy flavoured with Mauritian Curry Masala.

Ingredients:

2 tbsp vegetable oil
8 curry leaves, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely grated
2cm (1 in) piece of ginger, peeled and finely grated
1 green chilli, finely chopped
1 tbsp thyme leaves
1/2 tsp of each of ground cinnamon, ground cardamom and ground cloves
6 tbsp Mauritian curry masala
600g (1 1/3 lbs) skinless chicken thigh fillets, chopped
2 medium tomatoes, chopped
2 large potatoes, cut into quarters (scrub clean, but do not peel)
½ red onion, finely sliced, to serve
1 tbsp coriander leaves, to serve

For the satini pomme d’amour:
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, chilli and thyme and cook for 5 mins until the onion has softened, stirring regularly to prevent burning and/or sticking to the pan.

Mix the curry masala paste with the cinnamon, cardamom and cloves in a bowl then blend with a splash of water 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. Bring to a boil, reduce to a simmer and cook for around 25 mins, or until the potatoes and chicken are cooked through and the gravy has thickened to your liking.

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.