Curry for Change

Changing the lives of families
who suffer from hunger.

Chicken Daube - Chicken stew Mauritian style

Ingredients

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. 

Serves 6-8

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
3 cloves
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)

Method

  1. 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.
  2. Add the chicken pieces fry gently in the spice mixture only to seal the pieces. Season with salt.
  3. 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.
  4.  Add the potatoes to the pan, then cover and simmer on a low heat for around 20-25 minutes.
  5. 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.
  6. 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. 

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By Brinda Bungaroo

Brinda Bungaroo

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