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Recipe-1 › Curries of the world › Mauritian chicken curry (kari poul)

Mauritius

Mauritian chicken curry (kari poul) (Kari poul)

Chicken and potato curry with thyme and curry leaves, eaten with rice or faratha.

Mauritian chicken curry (kari poul)
Close to the base recipe Medium

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Mauritian chicken curry (kari poul). You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Mauritian chicken curry (kari poul)

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken on the bone, in pieces.

From the base recipe

  • 2 Onions
  • 2 Green chillies
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • ¼ tsp Turmeric
  • 1 tsp · 300 ml Salt and water
  • 1 tbsp Ginger garlic paste
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Mauritian chicken curry (kari poul)

  • 2 Tomatoes
  • 2 tbsp Curry powder (massala)
  • 2 sprigs Thyme
  • 1 sprig Curry leaves
  • 1 handful Coriander

Leave out

  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Mauritian chicken curry (kari poul): do thisChop the onions and green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Mauritian chicken curry (kari poul): do thisFry with curry leaves and thyme. Add ginger garlic paste.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Mauritian chicken curry (kari poul): do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Mauritian chicken curry (kari poul): do thisBrown the chicken, then add the tomatoes.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Mauritian chicken curry (kari poul): do thisAdd 2 spoons of massala curry powder and a little turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Mauritian chicken curry (kari poul): do thisAdd water to half-cover.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Mauritian chicken curry (kari poul): do thisSimmer 25–30 minutes. Finish with coriander.

Serve: With rice, faratha (roti) and pickles.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Zanzibar fish curryAll curries on the mapTrinidad curry chicken →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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