Traditional Mauritian Chicken Curry (Cari Poulet)
An aromatic island-style chicken and potato curry simmered with fresh curry leaves, shallots, and Mauritian masala paste.
An authentic taste of Mauritius straight from the island’s Creole and Indian heritage. Bone-in chicken is lightly marinated in ginger, garlic, and sea salt, then browned alongside sweet golden shallots and fresh curry leaves. Simmered slowly with juicy tomatoes, tender potatoes, and a wet Mauritian curry powder paste, then finished with fragrant garam masala and coriander. Hearty, aromatic, and deeply comforting.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Marinate Chicken & Mix Curry Paste
In a large bowl, combine 1.2 kg chicken pieces with ½ tsp crushed ginger, ½ tsp crushed garlic, and ½ tsp salt. Toss thoroughly to coat and leave to marinate for at least 15 minutes.
- 2
In a small ramekin, mix 2 to 3 tbsp Mauritian curry powder with 3 to 4 tbsp water until a smooth, wet paste forms. Set aside while preparing the pot.
- 3
Sauté Aromatics & Brown Chicken
Heat 2 to 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat.
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Ivana Sanshia’s note
Homemade Authentic Mauritian Curry Powder Blend:
Whole spices: 500 g coriander seeds, 50 g cumin seeds, 15 g black peppercorns, 10 g fennel seeds, 5 g whole cloves, 7 g cinnamon quills, 25 g cardamom pods, and 20 g raw white rice (acts as a traditional roasted thickener).
Method: Dry toast each spice and the rice individually over medium-low heat until fragrant. Cool completely, grind in a spice grinder, sift through a sieve, and mix with 100 g pure ground turmeric.
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