Chicken “Daube” is a classic & traditional Mauritian stew made with chicken, beef, or lamb and root vegetables. It can be served with plain fluffy basmati rice or rustic bread and a side dish such as a salad. It’s a very easy and satisfying dish to make with all the combination of fresh vegetable making it a wholesome meal - a one-pot dish and very comforting meal too.
1 kg Chicken cut into pieces
2 Tbs vegetable oil
2 garlic cloves – crushed
3 medium size potatoes - cut in cubes
2 carrots – cut in fairly big cube size
Handful of frozen peas
2 medium sized onions – sliced
2 tsb ginger – grated
1 cinnamon stick
2 whole cardamoms
1 tsp of cumin powder
chopped coriander leaves and the stalks
1 sprig of thyme
Few curry leaves
1 Tbs of tomato puree
2 large tomatoes - chopped
Salt and pepper to taste
1-2 cups of water or (chicken stock by mixing a cube stock in hot water)
3-4 tbs oil
2 green chillies (optional)
- Heat the oil in a large pan on a medium heat. Add the onion and fry for a few minutes, then add the garlic and ginger and mix it all up. Add in the curry leaves, thyme, cinnamon stick, clove, cardamon, cumin – allow the spices frying slowly to enhance the aroma.
- Add the chicken pieces fry gently in the spice mixture only to seal the pieces. Season with salt.
- As it starts to brown, add the chopped tomatoes, water or stock, chopped coriander stalks. Give it a good stir and leave to simmer for 5-10 minutes.
- Add the potatoes to the pan, then cover and simmer on a low heat for around 20-25 minutes.
- As the sauce starts to thicken, taste for seasoning and adjust as necessary. If it’s too dry add a little more water. Test the potatoes and chicken pieces by inserting a sharp knife inside; if soft and tender, the dish should be ready.
- Turn the heat on low; add the peas, leave to simmer for another 5 minutes. Take off the heat, garnish with chopped coriander leaves, sliced chilies and serve.
Brinda’s Note: I find making this dish a day before it tastes better, as it gives it time to soak up the aromas of the subtle spices used.
You can find more recipes from Brinda on her website.