To cook the curry heat the other 50 ml of oil in a large flat pan add the chicken and fry until well browned all over. Reduce heat to medium-low.

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Add the paste to the pan and give it a good stir until aromatic around 30 seconds.

Mauritian chicken curry. Allow to marinate for at least 15 minutes. Add the chicken and cook stirring for 2 minutes or until browned slightly. Build up the coriander stem and cook for 1 minute.

Cook the onion garlic ginger and cumin seeds stirring often for 4 minutes or until soft and aromatic. Cook stirring for 1 minute or until aromatic. Mix the paste together.

Add the potato and simmer for 45 minutes or until tender. Build up curry powder and curry leaves. Mix the curry powder with a splash of water in a bowl to make a runny paste.

In the pan stir-fry the onions until lightly browned and add the remaining garlic ginger and thyme. Take the chicken out of the pan and put aside. Chop and mince the onion garlic ginger and red chilli peppers.

Accumulate curry powder and curry leaves. The instruction how to make Mauritian chicken curry. Combine chicken pieces with 12 of the ginger half of the garlic and a little salt.

The instruction how to make Mauritian chicken curry. Add the powders and add enough water and mix to make a thick paste. Recipe Cut the chicken into bite sized pieces leave the bone on for more flavour remove bones if your guests are Guai Lou and.

Toss in the chopped tomatoes bring down the heat to medium and cook until the tomatoes are soft about 5 minutes. Make a paste with the Mauritian curry powder and some water. Keeping the heat on a low-medium simmer so that the spices dont burn add the chicken pieces and stir to coat in the curry.

Stir in the tomato and water. Keeping the heat on a low-medium simmer so that the spices dont burn add the chicken pieces and stir to coat in the curry. Mix the curry powder with a splash of water in a bowl to make a runny paste.

Heat oil in a heavy-based frying pan over medium heat. Heat oil in a heavy-based frying pan greater than medium heat. Grow the coriander stem and cook for 1 minute.

Add some water one tablespoon at a time to start. Turn down the heat and cook for a further ten minutes. Serve with rice sour cream and coriander sprigs.

Add the paste to the pan and give it a good stir until aromatic around 30 seconds. Allow to sit while preparing the other ingredients. Cook the onion garlic ginger and cumin seeds stirring often for 4 minutes or until soft and aromatic.

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