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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)
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.