Curry de Poulet aux Épices Douces
A fragrant and mildly spiced chicken curry that showcases the harmonious blend of sweet and aromatic spices common in Mauritian cuisine. This dish is rich in flavor without being overly hot, making it a crowd-pleaser.
🧂 Ingredients
- 1 kg Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(chopped, or 1 can (400g) chopped tomatoes)
- 400 ml Coconut milk(full-fat)
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1 small Cinnamon stick
- 3 pods Cardamom pods(lightly crushed)
- 2 whole Cloves
- 1 leaf Bay leaf
- to taste Salt
- a handful Fresh coriander leaves(chopped, for garnish)
- 1-2 Green chilies(optional, slit, for heat)
👨🍳 Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for about 30 seconds until fragrant.
⏱️ 1 minute - 2
Add the chopped onions and sauté until softened and lightly golden, about 6-8 minutes.
⏱️ 8 minutes💡 Tip: Don't rush this step; well-caramelized onions add depth of flavor. - 3
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 1 minute - 4
Add the turmeric powder, coriander powder, cumin powder, and garam masala. Stir well and cook for 1-2 minutes until the spices are fragrant.
⏱️ 2 minutes - 5
Add the chicken pieces to the pot and brown them on all sides. This will take about 5-7 minutes.
⏱️ 7 minutes - 6
Add the chopped tomatoes (or canned tomatoes) and cook, stirring occasionally, until they break down and form a sauce, about 5-7 minutes.
⏱️ 7 minutes - 7
Pour in the coconut milk and add salt to taste. If using, add the slit green chilies. Bring the curry to a simmer.
⏱️ 2 minutes - 8
Reduce the heat to low, cover the pot, and let the curry simmer gently for 25-30 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
⏱️ 30 minutes💡 Tip: Stir occasionally to prevent sticking. - 9
Taste and adjust seasoning if necessary. Remove the whole spices (cinnamon stick, cardamom pods, cloves, bay leaf) before serving.
⏱️ 1 minute - 10
Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or naan.
⏱️ 1 minute
💡 Pro Tips
- ✓For a richer flavor, marinate the chicken in some of the spices and a little yogurt for at least 30 minutes before cooking.
- ✓Adjust the amount of green chilies to control the heat level.
- ✓If the sauce is too thick, add a little water or more coconut milk to reach desired consistency.
🔄 Variations
- Add diced potatoes or carrots along with the tomatoes for a heartier curry.
- Include a tablespoon of tamarind paste for a tangy flavor.
- Use a mix of chicken thighs and drumsticks for varied texture.