Mauritian Chicken Curry

Ingredients

• 500 g chicken thighs (boneless & skin removed )
• 1 onion
• 3 cloves garlic
• 1 inch ginger (peeled)
• 1 red chilli
• 1/2 tbsp sunflower oil
• 1 tbsp garam masala powder
• 1/2 tsp ground coriander
• 1 tbsp mild curry powder
• 1/2 tsp sea salt
• 400 g tinned tomatoes
• 400 ml light coconut milk
• 3 Kaffir lime leaves
• 1 stick cinnamon
• 2 tomatoes (large)
• 250 ml water

Instructions

1. 1

   Remove any fat from the chicken thighs and cut them into large chunks. Set to one side

2. 2

   Add the onion, garlic, ginger and chilli to a food processor and mix until finely chopped

3. 3

   Heat the oil in a large pan before adding the onion, garlic, ginger and chilli. Cook for 2-3 minutes until slightly softened

4. 4

   Add the garam masala, mild chilli powder and ground coriander and stir until completely mixed. Cook for 2 minutes, stirring often

5. 5

   Add the chopped chicken and cook for 5 minutes until the chicken is opaque

6. 6

   Add the chopped fresh tomatoes, tinned tomatoes, light coconut milk and water. Add the cinnamon stick and Kaffir lime leaves before bringing to the boil

7. 7

   Cook uncovered for 30 minutes until the sauce has thickened. Make sure you stir every ten minutes or so to prevent sticking

8. 8

   Remove the cinnamon stick and Kaffir lime leaves before serving with rice