Mauritian chicken curry

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  • 2 teaspoons olive oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon finely grated fresh ginger
  • 1 teaspoon cumin seeds
  • 1 tablespoon finely chopped coriander stem
  • 30g-60g (1/4-1/2 cup) 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


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  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

Source: Mauritian chicken curry


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