Mauritian Chicken Curry Recipe: The Basic Method and Its Variations
Mauritian chicken curry: a 30-minute marinade, masala, tomatoes and 25 to 30 minutes of simmering. The method step by step, four versions compared, plus a prawn variation.
Mauritian chicken curry comes together in four stages: marinate the chicken for 30 minutes, brown it, cook down onion, garlic, ginger and masala with tomatoes, then simmer gently for 25 to 30 minutes in a little water. 1 kg of chicken feeds 4 to 6 people.
Ingredients for 4 to 6 people
- 1 kg chicken pieces, preferably thighs
- 2 large onions, sliced
- 4 garlic cloves, crushed, and 2 cm of fresh ginger, grated
- 2 tablespoons Mauritian masala (the curry spice blend)
- 1 teaspoon turmeric
- 3 ripe tomatoes, chopped
- 2 sprigs of thyme and 5 to 6 fresh curry leaves
- 2 green chillies, to taste
- Juice of half a lemon
- 2 tablespoons oil, salt and pepper
- 1 small bunch of fresh coriander
- 100 ml hot water (half a glass)
- 2 potatoes in large chunks, if you like your curry with potatoes
Step-by-step method
1. Marinate the chicken
Toss the chicken with the turmeric, a pinch of salt and the lemon juice, and leave it for at least 30 minutes. Only one of the four recipes compared below marinates the chicken, so you can skip this step if you are short of time.
2. Brown the pieces
Heat the oil in a deep pot or wok and brown the chicken for about 3 minutes on each side. Set it aside.
3. Cook down the base
In the same pot, fry the onion for 5 to 7 minutes, then add the garlic and ginger. Stir in the masala and let it fry for 1 minute. Without that minute, the spices taste raw in the sauce.
4. Add the tomatoes
Add the tomatoes, thyme, curry leaves and chillies. Cook for about 8 minutes, until the tomatoes break down into a sauce.
5. Simmer
Return the chicken to the pot (with the potatoes, if using), pour in the hot water, cover and cook for 25 to 30 minutes over a low heat. The potatoes are done when a knife slides in easily. Taste, adjust the salt and pepper, and scatter over the coriander.
Four versions, one basic method
Chicken curry is not made the same way everywhere. The published recipes agree on the outline (brown, fry, simmer) but differ on spices, marinade and the amount of water.
| Recipe | Chicken | Spices | Marinade | Cooking |
|---|---|---|---|---|
| This article | 1 kg, serves 4 to 6 | 2 tbsp masala, 1 tsp turmeric | 30 min minimum | 25 to 30 min |
| Cari poule, Le Mauricien version | 1 whole chicken in pieces | 2 tbsp curry powder, thyme, 5 curry leaves | none given | until cooked through, with 2 large potatoes |
| Kimaya version, serves 4 | 8 drumsticks or 4 thighs cut in half | 2 tsp masala, 6 to 7 curry leaves | none given | about 40 min in total |
| Chicken and prawns, Heritage Awali chef, serves 2 | 500 g, plus 200 g prawns | 2 tbsp curry powder, 1 tbsp turmeric | none given | 15 min, then 5 min with the prawns |
Two differences are worth noting. Masala is a blend of curry spices, which some recipes replace with shop-bought curry powder; the method stays the same. Potatoes are built in from the start in two recipes and optional in another.
The prawn variation
The Heritage Awali chef pairs 500 g of chicken with 200 g of prawns. The chicken cooks for 15 minutes with the spices and tomatoes, the prawns go in for a final 5 minutes, and fresh coriander finishes the dish. It is served with rice or chapati.
What to serve with chicken curry
Plain white rice is the staple; one of the recipes we read names basmati. In Mauritius it often comes with lentils or red beans, a vegetable achard and a side sauce called satini cotomili. A flatbread works well too: see our Mauritian farata recipe, the flaky bread served with curries. Other dishes in sauce follow the same logic, such as Rodrigues octopus curry and sausage rougaille, while biryani takes over for special occasions.
Once you are settled, you will find spices, curry leaves and coriander at the market and in supermarkets: see our guide to shopping in Mauritius. More dishes are gathered in our guide to Mauritian cuisine.
Sources and checks
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