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Chicken Curry

Our cuisine is like no other! Imagine a blend of Chinese, European and Indian influences. Believe me when I say, it is unreal! Born and raised in London with a Mauritian background is crazy when it comes to food! You walk into a Mauritian household a buffet will be waiting for you and you'll walk out with a full stomach and a takeaway too!

Curries always look messy but taste so good! This is a chicken thigh curry with potatoes and peas. I add carrots to encourage my little ones to eat vegetables. Everyone has their own preferences and families pass down their traditional ways of making dishes.

Here is my recipe:

mauritian chicken curry


1kg skinless chicken thighs

Vegetable oil - 3tbsp

A few curry leaves

1 large onion, finely sliced

Garlic and ginger paste - 1tbsp

1 Cinnamon stick

Pinch of cumin seeds

1 green chilli or more, finely chopped

1 tbsp thyme

3 tbsp Mauritian curry powder

2 medium tomatoes, chopped

Generous handful of peas

Carrots (optional)

2 large potatoes, cut into quarters





• Heat the oil in a large saucepan on a medium heat. Chuck in the curry leaves, onion, garlic, ginger, cinnamon stick, chilli, cumin and thyme and cook for 5 mins until the onion has softened, stirring to avoid sticking to the pan.

• Add curry powder, tomatoes and some water to make a paste. Give it a good stir, you'll smell the flavours coming in. Make sure the spices don’t burn, add the chicken pieces and mix well.

• Add 1tsp of salt, pour in water to just below the level of the chicken. Cook for around 15 mins with the lid on then add potatoes and peas. Cook for another 30-45 mins - until chicken is cooked. Taste and add more salt if needed.

• Scatter a handful of coriander, serve with basmati rice or rotis.


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