Entree: Mauritius – Northern Culinary Region – Cari Poule (Mauritian Creole chicken curry stewed in aromatic spices and coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (15 g) curry powder (Mauritian or mild blend)
- 1 tsp (3 g) turmeric powder
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 2 medium potatoes, peeled and cut into chunks (optional)
- 2 sprigs fresh thyme
- 2 fresh green chiles, slit (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lime or lemon juice
- 2 tbsp (30 g) chopped fresh cilantro for garnish

Instructions

1. In a large heavy skillet or Dutch oven, heat the oil over medium-high. Season the chicken pieces with salt and pepper and brown in batches until golden, about 4–5 minutes per side; transfer to a plate. Reduce heat to medium and add the onions, cooking until soft and translucent, about 7–8 minutes. Add the garlic and ginger and cook 1 minute. Stir in the curry powder and turmeric and toast for 30–60 seconds until aromatic, then add the chopped tomatoes and cook down 3–5 minutes. Pour in the coconut milk and stock, return the browned chicken to the pot, add potatoes if using, thyme and chiles, bring to a simmer, cover and cook gently 30–40 minutes until the chicken is cooked through and the sauce has thickened.
2. Remove the thyme sprigs, stir in the lime or lemon juice, adjust seasoning with salt and pepper, and sprinkle with chopped cilantro. Serve hot with steamed rice, roti or farata.