Chicken and Potato Curry

Ingredients

1 kg Chicken breast cubed
500 grams potatoes
425 grams can of finely chopped tomatoes
1 medium onion finely chopped
4 tablespoons curry powder
hot or mild depending upon your preference
5-10 curry leaves
1 cup hot water
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1 tablespoon thyme finely chopped
2 tablespoons chopped coriander leaves
1 tablespoon chopped coriander leaves for garnishing
Salt and pepper to taste

Method

Peel potatoes and cut into bite size cubes (1-2 cm). Immerse immediately into cold water to prevent oxidation and put aside.

Cut chicken into bite size cubes (1-2 cm). Season with salt and pepper.

Heat 3 tablespoons of vegetable oil in a deep thick bottom saucepan over medium/high heat. Put the chicken cubes in and stir at intervals until cooked through. If the chicken turns watery, simmer until the liquid evaporates. Add the chopped onions, crushed garlic and ginger. Mix thoroughly and cook until the onion pieces become transparent. Add the finely chopped tomatoes and mix well. Cook until the tomatoes are cooked and the sauce is well blended. Stir in 2 tablespoons of the chopped coriander leaves.

Add 4 tablespoons of curry powder into the cooked chicken and sauce. Mix well. Add the cubed potato pieces (not the water) into the saucepan and mix well together, without crushing the potatoes. Cook for 2 minutes.

Add the curry leaves followed by 1 cup of hot water to form the sauce. Adjust the sauce by adding a little more hot water if necessary to maintain consistency and to suit your preferences. Taste sauce and season with salt to your preference.

Cover and allow to simmer under medium heat for about 20 minutes or until the potato cubes and chicken are cooked to your preference.

Stir at intervals to prevent the curry from sticking to the saucepan. Be careful not to overcook the potato cubes. The potato cubes have to be cooked but still firm enough to remain whole.

Check sauce at intervals and add a little more hot water if necessary to maintain sauce consistency. Alternatively uncover and allow sauce to reduce if it is too liquid.

Transfer to warm serving dish and sprinkle with 1 tablespoon of freshly chopped coriander leaves.

Enjoy and eat with faratas. Can also be eaten with rice or bread.

Traditionally, perfect to eat with faratas on a rainy day in a house with corrugated metal roof.

Discover more of Madeleine’s Mauritian cuisine and recipes by following this link