Mauritian style Chicken Curry
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1.Mix together powdered ingredients and make into a paste with some water. Fold in ginger-garlic mixture.
2. Season chicken with salt and pepper and fry in oil till light brown. remove and set aside.
3. Fry prawns (do not overcook), seasoned with salt and pepper in the same oil. Drain and set aside.
4.In about 3 tablespoons of the same oil, fry onion till it becomes transparent. add curry paste and stir fry till mixture leaves the side of the pan.
5.Put in the crushed tomatoes with the curry mix, curry leaves and some salt. Mix well and cook till gravy thickens.
6.Add chicken and prawns with half a glass of water (or enough to keep the gravy in a slightly watery consistency). Mix well, cover and simmer till chicken is tender.
7.Remove from heat and sprinkle with chopped coriander leaves.
8. Serve hot with rice.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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