Recipe Challenge 1 - Mauritian Chicken Curry

Ingredients

2 tsp olive oil

• 1 large brown onion, chopped
• 2 garlic cloves, finely chopped
• 1/2 tsp finely grated fresh ginger
• 1 tsp cumin seeds
• 1 tbs finely chopped coriander stem
• 30g-60g (1/4-1/2 cup) Keen's Curry Powder (or to taste - I used less) 
• 10 fresh curry leaves
• 500g chicken thigh fillets, cut into 2cm pieces
• 1 x 400g can diced tomatoes
• 400ml water
• 1 large sweet potato, peeled, cut into 2cm pieces
• Light sour cream, to serve
• Steamed rice, to serve
• 1 bunch fresh coriander, sprigs picked

Method

1. Heat oil in a heavy-based frying pan over medium heat. Cook the onion, garlic, ginger and cumin seeds, stirring often, for 4 minutes or until soft and aromatic. Add the coriander stem and cook for 1 minute. Add curry powder and curry leaves. Cook, stirring, for 1 minute or until aromatic.
2. Add the chicken and cook, stirring, for 2 minutes or until browned slightly. Stir in the tomato and water.
3. Reduce heat to medium-low. Add the potato and simmer for 45 minutes or until tender. Season with salt. Serve with rice, sour cream and coriander sprigs.
   
   

                                                          

This recipe is both gluten and dairy free

For a vegetarian version swap chicken for cauliflower & chickpeas I also added some fresh green beans