Mauritian Chicken Curry

Transport your taste buds to the exotic island of Mauritius with this flavorful and aromatic Mauritian Chicken Curry recipe.

Course Main Course

Cuisine Mauritian

Keyword Mauritian Chicken Curry

Prep Time 30

Cook Time 2

Servings people

Calories 428kcal

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.