Transport your taste buds to the exotic island of Mauritius with this flavorful and aromatic Mauritian Chicken Curry recipe. Made with fragrant spices and traditional ingredients, this dish is sure to be a hit at any dinner table.
Let’s begin with the “boring life story of that annoying food blogger”, shall we? How in the world did she find this recipe and why does she feel qualified to write it up and make a video tutorial about it when she’s not from Mauritius nor has she ever visited the island? I’m embarrassed to admit, the first time I met a Mauritian I had to google where that was.
Food Blogger’s Boring Life Story About This Curry
Well, I met this wonderful human being in 2021 (hi Christelle) and we immediately became friends, and turns out she’s from Mauritius (yes, born and raised). She invited me for dinner one night (back in 2021) and made Mauritian Chicken Curry for me.
It had been a WHILE since I had eaten something that made my eyes sparkle and made me want to jump up and down from happiness. That curry was heavenly!
I asked her for the recipe and of course, being the amazing human being she is she didn’t hesitate to share it with me. It went something like this:
Me: So how do you make this deliciousness?
Christelle: Oh, it’s super super easy. You just chop some onion and garlic and fry it in a pan, then you add about 2-3 Tablespoons of Mauritian Curry, and….
Me: Hold on! “Mauritian Curry”? Where do I get that?
Christelle: Oh…..in Mauritius. I don’t know if you can get it here anywhere.
Me: What does it contain? Maybe I can make my own.
Christelle: I have no idea. In Mauritius, they sell the curry at literally any corner store. My mom always brings me a year’s supply when she comes to visit. I’ll share some with you next time she comes to visit and brings me more. I ran out myself.
Fast-forward about a year and I got a precious package of Mauritian Curry Powder with a list of ingredients printed on it…… in Creole, ha!
That’s when I went on a mission! I researched every ingredient. Not an easy task because who new “p. anis” isn’t anis seed but cumin! “Safran” isn’t saffron but turmeric!
Anyway, I figured out all the ingredients and then went ahead to test different ratios of each of the ingredients until I got the closest possible in taste to the ready-made spice mix my Mauritian friend had gifted me. Are you realizing yet how DELICIOUS this Mauritian Chicken Curry was for me to go through all this?
Once I figured it all out and was happy with the result I ran to my friend and made her try and I got the big thumbs up on it so now I feel confident to share this delicious recipe with you all. Anybody I’ve made it for has LOVED it and I believe the whole world has to try this!
How To Make Mauritian Curry Powder
Mauritian Curry Original Ingredient List & English Translation
- Cotomilli >> coriander seeds
- P. Anis = petit anis >> cumin
- Safran >> turmeric
- Canelle >> cinnamon
- poivre >> pepper
- giroffle >> clove
- elaitie >> cardamon
- methi >> fenugreek
- caripoulet >> curry leaves
The ratios in ground spice version:
- 2 Tbsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp pepper
- 1/4 tsp fenugreek
- 1/4 tsp cardamom
- 1/8 tsp clove
- 2 sprigs fresh curry leaves or 1/8 tsp dried curry leaves
What can I use instead of Mauritian Curry Powder?
So, I get it if you don’t have all these spices in your cupboard before telling you what to use instead I really want to encourage you to get them though! The reason my friend’s curry was so special is because of all these spices.
Now, of course, I don’t want you to skip making this Mauritian Chicken Curry altogether because of the long list of spices. Please make it even if you use the alternative which is: equal parts coriander and mild curry powder. You can also use cumin instead of coriander if you don’t like coriander.
The curry doesn’t taste the same but it’s very similar and very delicious.
Ingredients & Substitutions
- Mauritian Curry Powder – See both paragraphs above.
- Onion & Garlic – I strongly recommend fresh onion and garlic but in a pinch, you could also use 1 tsp dried onion and 1/2 tsp dried onion and simply add it to your curry powder mix.
- Roma Tomatoes – tomatoes on the vine work as well or canned diced tomatoes when in a rush. I’ve even tried 3 Tbsp of tomato paste and added extra water and that worked, too.
- Bone-In Skinless Chicken Thighs – it’s important to add bones because they give the curry a lot of flavor and it’s also important to use dark chicken meat. Chicken thighs or chicken drumsticks or whole chicken legs. Do not use chicken breast as it will dry out a lot during the long simmering time.
- Yellow Potatoes – use semi-starchy potatoes for the best consistency. Waxy potatoes work, too but don’t get as soft, and high-starch potatoes such as white potatoes do not work because they will completely disintegrate.
- Veggies – any that can withstand long cooking time. I like adding carrots but anything that’s typically added to stews works: celery, bell pepper, turnip. Or you can add fresh baby spinach at the very end of the cooking time.
- Cilantro – for garnish cilantro goes best for this curry but you could also use parsley instead if you don’t like cilantro.
How to make Mauritian Chicken Curry
Once you made your Mauritian Curry Powder it really IS easy like my friend said. There are 6 easy steps:
- Fry chopped onion and garlic in a little oil until starting to brown.
- Add Tomatoes and cook down until they become like a paste.
- Add 3 Tablespoons of Marutian Curry Powder and stir fry until fragrant, then add a bit of water.
- Place chicken thighs into the curry sauce and season generously with sea salt.
- Add sliced carrots and diced potatoes on top and season with sea salt.
- Cover and let simmer for 2-3 hours on low.
What to serve with this Mauritian Chicken Curry
Easy. Rice! White rice or brown rice. Here is a complete tutorial on how to cook rice in the Instant Pot. That way you can focus on making your curry and don’t have to worry about rice boiling over.
Mauritian Chicken Curry
- 1 Tbsp avocado oil
- 1 large yellow onion
- 2 large cloves garlic
- 4 large very ripe Roma Tomatoes
- 3 Tbsp Mauritian Curry Powder (2 Tbsp coriander, 1 tsp cumin, 1 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp pepper, 1/4 tsp fenugreek, 1/4 tsp cardamom, 1/8 tsp clove, 2 sprigs fresh curry leaves or 1/8 tsp dried curry leaves)
- 2 lbs bone-in skinless chicken thighs
- sea salt to taste - I add about 3-4 tsp in total
- 2 lbs yellow potatoes
- 4 carrots
- cilantro for garnish
- Peel and chop onion and garlic. And quarter Roma tomatoes.
- Preheat a large lidded pot or pan over medium-low heat and once hot drizzle oil into it.
- Stir-fry chopped onion and garlic in the oil until starting to brown, then add diced tomatoes and cook down stirring often until it becomes a paste.
- In the meantime, peel and dice potatoes, and peel and thickly slice carrots. Don't forget to stir the tomatoes in between so they don't burn.
- Add Mauritian Curry Powder to the tomato paste and stir until fragrant, then add about 1/3 cup of water and mix well.
- Place chicken thighs into curry sauce and season generously with sea salt. Then add sliced carrots and potatoes on top and season with sea salt again.
- Cover with a tight-fitting lid, reduce heat to low, and let simmer for 2-3 hours.
- About 20 minutes before serving prepare some rice to serve with the curry.
- Sprinkle with fresh cilantro once plated.