Entree: Mauritius – Southern Culinary Region – Cari Poulet (Mauritian curried chicken in a fragrant Creole-style sauce with potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) bone-in chicken thighs, about 4 pieces, approx. 6 oz (170 g) each, skin removed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 1½ tbsp (22 g) fresh ginger, grated
- 2 tbsp (18 g) Mauritian or mild curry powder (or a blend of turmeric, coriander, cumin)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) paprika
- 1–2 green chilies, slit (optional)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 medium tomato, diced
- 1 cup (240 ml) water or chicken stock
- 1/2 cup (120 ml) coconut milk (optional for creamier style)
- 1 tbsp (15 ml) white vinegar or the juice of 1 lime
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Pat the chicken dry and season with salt and pepper. In a large skillet or saucepan, heat the oil over medium-high heat. Brown the chicken pieces on both sides, about 4–5 minutes per side, then remove and set aside.
2. Lower heat to medium, add the chopped onion and cook until translucent, about 6–8 minutes. Add garlic, ginger, and slit green chilies and cook 1–2 minutes until fragrant.
3. Stir in the curry powder, turmeric, and paprika and cook 1 minute to toast the spices. Add the diced tomato and cook until it softens and breaks down, about 3–4 minutes.
4. Return the browned chicken to the pan, add the cubed potatoes, pour in the water or stock, bring to a simmer, cover and cook 20–25 minutes until the chicken is cooked through and potatoes are tender.
5. If using, stir in the coconut milk and simmer uncovered 5 more minutes to meld flavors. Adjust seasoning with salt, pepper, and vinegar or lime juice for brightness.
6. Sprinkle with chopped cilantro and serve hot with steamed rice or farata.