Entree: Mauritius – National Cuisine – Cari Poule (Mauritian Creole chicken curry cooked with onions, spices, tomatoes, and potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) Mauritian curry powder or mild curry powder
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 g) cayenne or to taste (optional)
- 1 cup (240 ml) canned diced tomatoes
- 1 cup (240 ml) water or chicken stock
- 1 cup (240 ml) coconut milk (optional for a creamier curry)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 12 oz (340 g)
- 1 tbsp (15 ml) lime juice
- Salt and black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken pieces dry and season with salt and pepper. Heat the oil in a large skillet or Dutch oven over medium-high heat and brown the chicken on all sides, about 6–8 minutes total. Remove and set aside.
2. Reduce heat to medium. Add the chopped onion to the same pot and sauté until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry powder, turmeric, and cayenne (if using) and cook 1–2 minutes to bloom the spices.
4. Add the diced tomatoes, water or stock, and coconut milk (if using). Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Return the browned chicken to the pot and add the potato cubes. Bring to a simmer, cover, and cook gently for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Uncover and simmer a few minutes more to thicken the sauce if needed. Stir in the lime juice, adjust seasoning with salt and pepper, and garnish with chopped cilantro before serving.