Ingredients
- 700 g Chicken drumstick skin removed
- 700 g Chicken breast or thigh diced
- Salt
- Pepper
- Olive oil
- 1 Small onion finely chopped
- 3 Garlic cloves crushed
- ½ tsp Thyme leaves removed from sprigs
- 8 Fresh curry leaves chopped
- ½ Bunch coriander finely chop bottom half of stem to season, keep remaining for garnish
- 1 ¼ cup Chicken stock liquid
- 2 tbsp Mauritian curry powder
- 1 tbsp Tumeric powder
- 1 tbsp Tomato paste
- 500 g Fresh small white potatoes peeled and cut into halves
Instructions
- Season chicken with salt and pepper to taste.
- In a large saucepan, add oil, onion, garlic, thyme, curry leaves, and coriander stem together cooking over medium-low heat until simmer.
- Stir in chicken drumsticks, and 1 cup chicken liquid stock then continue cooking for 15 minutes over medium heat covered, stirring occasionally.
- Stir in chicken breast or thigh and continue cooking for 10 minutes covered or until cooked.
- Meanwhile, rinse and place prepared potatoes in a microwave-safe container, filling with boiling water slightly below the top of the potato level. Microwave on high for 5 minutes to soften, if the potatoes aren't softened after 5 minutes, continue microwaving in 1-minute increments until done. Drain and set aside.
- In a separate cup, mix remaining ¼ cup chicken liquid stock with curry powder and turmeric powder to create a paste.
- Stir curry paste into the saucepan, mix well and continue cooking for 5 minutes.
- Stir in tomato paste.
- Stir in potatoes and reduce heat to low, let simmer covered for 5-10 minutes, stirring occasionally. Where necessary, gradually add hot water to maintain the sauce to the desired liquid.
- Sprinkle with chopped coriander prior to serving.
- Serve over steamed rice or farata alongside tomato chutney.
Notes
- Let the sauce thicken for serving with farata, addition of water is recommended for serving over rice.
Bon appétit!
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