Mauritian chicken curry with potatoes/ Curry de Poulet a la Mauricienne

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add diced tomatoes and cook until softened, about 5 minutes.

Mix in curry powder, turmeric, cumin, and coriander; cook for 1-2 minutes to toast the spices.

Add chicken pieces and stir to coat with the spice mixture; cook until browned, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Season with salt and black pepper; add sliced green chilies for heat.

Cover and cook on low heat for 30-40 minutes, stirring occasionally, until chicken is tender.

Taste and adjust seasoning, adding more salt or pepper as needed.

Stir in fresh cilantro and lime juice just before serving.

Serve hot with rice or bread.

Allergens