Mauritian chicken curry

Cooking Meat Mauritian chicken curry

Try a curry with a kick - this easy dinner recipe is not for the faint-hearted.

Lables: Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a heavy-based frying pan over medium heat. Cook the onion, garlic, ginger and cumin seeds, stirring often, for 4 minutes or until soft and aromatic. Add the coriander stem and cook for 1 minute. Add curry powder and curry leaves. Cook, stirring, for 1 minute or until aromatic.
  2. Add the chicken and cook, stirring, for 2 minutes or until browned slightly. Stir in the tomato and water.
  3. Reduce heat to medium-low. Add the potato and simmer for 45 minutes or until tender. Season with salt. Serve with rice, sour cream and coriander sprigs

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2 tsp olive oil
1 large brown onion, chopped
2 garlic cloves, finely chopped
1/2 tsp finely grated fresh ginger
1 tsp cumin seeds
1 tbsp finely chopped coriander stem
30g-60g Keen's Curry Powder
10 fresh curry leaves
500g chicken thigh fillets, cut into 2cm pieces
1 x 400g can diced tomatoes
400ml water
2 large potatoes, peeled, cut into 2cm pieces
Light sour cream, to serve
Steamed white rice, to serve
1 bunch fresh coriander, sprigs picked

Adv

Autors
Preparation time
15
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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