Creole Chicken Curry In Coconut Milk

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Indian Inspired Creole Flavours

Mauritius

Home for numerous flavoursome produce. From sugar cane, tea to vanilla, coffee and even cocoa plantations. They are therefore no strangers to aromatics and bold flavours. Mauritius is also home to beautiful Creole cuisine. Their Creole cookery reflects the full-flavoured combination of the best of French, Spanish and African cuisines, intermingling and being very much influenced by Asian & Indian flavours. What a strange combination! Yet it works, it really really does! These influences are caused by colonial influences as well as by the Asian & Indian Immigration that took place many years ago. So these immigrants brought in their foods and having settled in Mauritius, they eventually mixed their foods, cooking methods with those already existent in Mauritius and adapting to the country’s natural produce.

As such, in curries where yogurt will have been used in Indian cuisine for instance, coconut milk was used in Mauritius, simply because it was more readily available at some point. Furthermore, where the french would have used potatoes to make their gratins, in Mauritius another widely available option was the breadfruit and as such the breadfruit gratin stole the throne from the potatoes and so on…

This recipe here is a beautiful chicken curry in coconut milk that fits somewhere between the Asian coconut milk based curry and the Indian curry. It is a beautiful mix of the two and such a treat to have. As in Asia, coconut stews and curries are usually served with steamed white rice in Mauritius, which adds a comfort factor eventually rounding up the flavours and experience creating a comforting dinner option that is a delight to tuck into any time.

Here it is for you to try, also including for you a video recipe for the Indian Handi curry. Sticking with the whole chicken curry option here, giving you two choices to try out. I love both and don’t mind having either one for dinner anytime!

Ingredients

  • 4 Chicken breasts (washed & pat dried), cubed or largely sliced
  • 2 cloves garlic, crushed
  • 1 can Coconut Milk or fresh coconut milk
  • 2 Cinnamon leaves or if not available Sticks
  • 1 tsp Turmeric
  • Salt & Black Pepper to taste
  • 1” Ginger root, crushed
  • Spicy Masala (any roasted curry spice mix)
  • Handful of chopped coriander
  • add chopped green chillis if desired for more spicy flavour (optional)

In a large bowl, place the cubed chicken, masala, turmeric, garlic and ginger. Season with salt and black pepper and mix all to coat and combine then set aside.

In a large skillet, heat 2 tbsp vegetable oil, add the coated chicken cubes along with the cinnamon leaves or sticks and stir to seal the chicken.

Once sealed, add the coconut milk and stir to mix.

Bring to a boil, then reduce the heat and let simmer for 15 – 20 minutes or until the chicken is cooked through.

Meanwhile cook the rice.

Transfer to a serving dish and sprinkle with chopped coriander and chopped spring onions.

Serve warm with the steamed white rice and enjoy.

 

I close my eyes and think of the Mauritian Islands every time, takes me right back 🙂

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