This Mauritian Style Chicken Curry is a wonderfully fragrant and flavorful dish that is perfect for a weeknight meal. The chicken is cooked in a curry sauce made with a blend of fresh ginger, garlic, and spices. The result is a deliciously moist and tender chicken that is full of flavor. Serve this curry over steamed rice or with a side of naan bread.
When it comes to curries, there are many different styles and variations. One popular type of curry is Mauritian curry. This dish is typically made with chicken, fish, or lamb, and is cooked in a spicy sauce. Mauritian curry often has a bit of a kick to it, but can be customized to your personal preferences.
Mauritian curries are typically lighter and more fragrant than other curries. This is due to the use of fresh ginger, garlic, and spices. The result is a curry that is not as heavy or spicy as other curries.
Are garlic, ginger, and onions the base of a great curry?
There's no doubt that these three ingredients are key to a fantastic curry. But what makes them so special?
For starters, garlic is packed with flavour and has natural antibacterial properties. Ginger is a versatile spice that can add a touch of heat or sweetness to a dish, while onions provide a lovely sweetness.
Together, these three ingredients create a simply unbeatable base. So next time you're planning on making a curry, be sure to include garlic, ginger, and onions in your list of ingredients!
Why do I use thyme?
There are a few reasons why I like to use thyme in my Mauritian curry dishes.
First, thyme has a strong flavor that can stand up to the other spices in the dish. This is important because you want all of the flavors to be well-balanced.
Secondly, thyme pairs well with both chicken and fish, which are two of the most common proteins used in Mauritian curries.
Lastly, thyme is a very versatile herb and can be used in several different dishes beyond curry. So if you're looking for an herb that will add a lot of flavor to your Mauritian curry, thyme is a great option.
Which type of chilies do I use?
There are a variety of different types of chilies that you can use in your Mauritian curry. I typically use bird's eye chilies because they have a good amount of heat without being too overwhelming. However, you could also use Thai chilies or even serrano peppers if you want a bit more spice in your dish.
Do I have to add potatoes?
No, you don't have to add potatoes to your Mauritian curry. However, I find that they help to bulk up the dish and make it more filling. Potatoes also absorb some of the spice from the curry, so if you're worried about the heat level, adding potatoes is a good way to tone it down a bit.
What do I eat my curry with?
There are a few different options for what to eat your Mauritian curry with. Rice is the most common option, but you could also serve it with quinoa or even cauliflower rice if you're looking for a low-carb option. Additionally, Mauritian curry is often served with naan bread or roti, which is a type of flatbread. If you're looking for a lighter option, you could also serve your curry with a salad on the side.
Recipe
Ingredients:
-1 tablespoon coconut oil/ghee
-1 large onion, diced
-3 cloves garlic, minced
-1 inch piece ginger, finely chopped
-1 tablespoon fresh thyme leaves
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1/2 teaspoon ground turmeric
-1/2 cinnamon, ground
-3-5 curry leaves, finely chopped (optional)
-1 chilli, finely chopped
-3 tomatoes, chopped (or 1/2 can of plum tomatoes)
-1 tablespoon curry powder
-6 Chicken thighs, bone in
-1/2 cup frozen peas
-salt to taste
Heat 2 tbsp oil in a pan and add sliced onion, thyme, and curry leaves if you're using and stir fry for 2-5 minutes until onions are translucent. Lastly, add the garlic and ginger for a few minutes.
Add the curry powder and spices to the pan and add some water to make a paste.
Add the chopped tomatoes/canned tomatoes and salt.
Next, the chicken and potatoes, stir well, cover and cook. Add in the frozen peas a few minutes before the end of cooking.
Once the chicken is done, check for consistency, turn off the heat and garnish with coriander leaves and spring onion to finish.
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