Cari Poulet — Print Recipe — The Culinary Codex

A fragrant tomato-based chicken curry with potatoes, curry leaves, and a distinctive Mauritian spice blend, lighter and brighter than Indian curries.

Ingredients

1kg chicken pieces, bone-in
3 potatoes, peeled and quartered
2 tomatoes, chopped
1 onion, diced
4 cloves garlic, minced
1 thumb ginger, grated
10 curry leaves
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
2 sprigs fresh thyme
2 tbsp vegetable oil
Salt to taste
300ml water

Instructions

1 Heat oil and fry curry leaves until fragrant. Add onion, garlic, and ginger, cooking until golden.
2 Add curry powder, turmeric, and cumin. Stir for one minute until spices are toasted and aromatic.
3 Add chicken pieces and sear on all sides for five minutes, coating them well with the spice paste.
4 Add tomatoes, thyme, salt, and water. Bring to a boil, then reduce heat and simmer covered for twenty minutes.
5 Add potato quarters and continue simmering for another twenty minutes until chicken and potatoes are tender.
6 Adjust seasoning and serve hot with steamed rice or dholl puri.

Did You Know?

Mauritian curry powder is uniquely blended on the island using a specific ratio of coriander, cumin, fenugreek, and turmeric that differs from any Indian blend.