Cari Poulet

Cari Poulet

Mauritian chicken curry, 1 hr, Dutch oven, serves 4

Ingredients

Serves 4

chicken thighs     1kg
potatoes           500g
onion              1
garlic             4 cloves
ginger             1 inch
tomato             1
curry powder       3 tbsp
ground turmeric    1 tsp
fresh thyme        1 sprig
curry leaves       8
red chillies       2
fresh coriander    handful
oil                for frying
water              400ml
salt               to taste

Mauritian roasted curry powder is the real thing, sold online. A good Madras curry powder works in a pinch.
Thyme and curry leaves are the Mauritian signature. Don’t leave them out.
The potatoes go fondant in the sauce. Serve with farata to scoop it up.

Recipe

1. Cut each chicken thigh into 2 or 3 pieces. Peel and dice the potatoes into large chunks.

2. Mix the curry powder and turmeric with a splash of water to a loose paste.

3. Heat oil in the Dutch oven. Soften the diced onion with the garlic, ginger, thyme, curry leaves and whole chillies for 5 minutes.

4. Add the curry paste and cook 2/3 minutes until fragrant and the oil splits.

5. Add the chicken and turn to coat in the masala. Add the diced tomato and cook down for 5 minutes.

6. Add the potatoes, water and salt. Bring to a simmer, lid on, and cook 30/40 minutes until the chicken is tender and the potatoes are soft.

7. Finish with torn coriander. Serve with farata.

Vegetarian (cari gros pois): swap the chicken for 2 tins of drained butter beans, the traditional Mauritian version. Add them with the potatoes and use a little less water as they need less cooking. Soya chunks (rehydrated first) or chickpeas work the same way.