Mauritian chicken curry

Total Time
2 hr 45 min
20 min
25 min
Mauritius is an island country in the Indian Ocean. Mauritian cuisine is deliciously influenced by China, Europe, and India with lots of curry and spice, as well as French classics such as coq au vin. If you can find fresh turmeric, swap in 2 tbsp minced for the ground. Enjoy the chicken spooned over rice and served with kidney beans.


Uncooked skinless boneless chicken thigh

4 thigh(s), sliced into 3/4-inch-thick pieces


2 item(s), juiced

Garlic clove

2 clove(s), finely chopped

Table salt

½ tsp, divided

Black pepper

½ tsp, divided

Fresh parsley

10 sprig(s), finely chopped

Sunflower oil

1 Tbsp

Uncooked onion

1 medium, finely chopped

Fresh thyme

2 sprig(s)

Fresh ginger

1½ Tbsp, finely chopped

Canned crushed tomatoes

1¼ cup(s), peeled

Garam masala

2 tsp

Ground turmeric

2 tsp

Red chili peppers

1 medium


10 sprig(s), chopped


  1. Marinate chicken with lime juice, half the garlic, salt, and pepper; chill for 2 hours.
  2. In a large skillet, sauté parsley in oil, taking care not to brown it. Stir in chicken; brown lightly over high heat for 5 minutes, basting occasionally with a bit of water.
  3. Add onion, remaining garlic, thyme, ginger, a little salt, and tomatoes. Mix well, then cook, covered, over low heat, turning chicken occasionally, for 10 minutes. Add garam masala, turmeric, and whole chili pepper. Cover again and simmer over low heat for 10 minutes. Sprinkle with cilantro.


This recipe was developed by Babette de Rozières for WW France.