Mauritian Chicken Curry

This is another dish that Nanda sends home for me from the office and it is divine.  It is a super quick and easy meal to prepare so is ideal for any busy week day dinner.  If you prefer your sauce a little thicker, you can stir through a little cornstarch just before serving.  Enjoy this dish with rice or more traditionally with baguette.

Mauritian Chicken Curry



2 large potatoes peeled and cubed
Salt and pepper to taste
1 punnet white mushrooms halved
8 chicken thighs cut into pieces
1 large onion sliced
4 large tomatoes roughly chopped
3 garlic cloves crushed
½ inch piece of ginger root grated
2 red chillies seeds removed and finely chopped
1 cup water
Coriander for serving


  1. Fry the potatoes in a little oil until tender and set aside.
  2. Fry the mushrooms until cooked and set aside.
  3. Fry the chicken pieces until just cooked and add the onion and fry for a further 5 minutes.
  4. Add the tomatoes, garlic, ginger and chillies and stir through.
  5. Add the potatoes and mushrooms and stir through.
  6. Add the water, bring to the boil and simmer for about 10 minutes to reduce and thicken slightly.


Submitted by:  Nanda Seebaluck, Mauritius