01.
Ingredients
500g chicken thighs
3 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed (or 1 tsp garlic paste)
small piece ginger (or 1 tsp ginger paste)
2-3 tsp Mauritius Masala spice
2 large tomatoes, chopped
2 potatoes, cut into small chunks
1 cup hot water (or more if more sauce required)
salt & pepper to taste
1 handful freshly chopped coriander leaves
02.
Method
- Season the chicken pieces with salt & pepper. Heat the oil in a casserole and gently fry the chicken till golden brown. Remove from pan and set aside.
- In the same pan, fry the onion, garlic & ginger until the onion become translucent.
- Stir in the tomatoes, spices, some chopped coriander and potatoes and cook for 5-10minutes until the sauce is well blended, stirring every now and again to prevent it from burning.
- Return the chicken pieces to the pan and add the hot water. Cover and cook for a further 30minutes or until the meat is cooked.
- Adjust seasoning, sprinkle the curry with the remaining chopped coriander and serve with basmatic rice.
