Serves 4-6<\/strong><\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section” transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”off” custom_padding=”20px||20px|” padding_mobile=”on” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off” gutter_width=”3″ custom_padding_tablet=”20px||20px|” prev_background_color=”#0aad28″ next_background_color=”#548311″][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_2″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2017\/04\/RaginisMauritianCurry-800px.jpg” align=”center” use_border_color=”off” alt=”Chicken Curry \u2013 Ragini’s” _builder_version=”3.4.1″ \/][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Intro Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
This chicken curry recipe is from Ragini’s<\/strong><\/a> who make a delicious Mauritian curry powder which, of course, is essential to make this dish.
\nTeggie and Tim of Ragini’s asked us to try out their recipe so that we could fully enjoy their curry powder.<\/p>\nRather than use a whole chicken, we used chicken thighs. The resulting curry was thoroughly enjoyed with its warm, aromatic flavours and we’ll definitely be making it again.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_4″][et_pb_text admin_label=”Ingredients” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”|on|||” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Ingredients<\/h3>\n\n- 1 medium chicken<\/li>\n
- 1 medium onion<\/li>\n
- 10 curry leaves<\/li>\n
- \u2153 tsp of each of ground cinnamon, ground cardamom and ground cloves<\/li>\n
- \u00be tbsp garlic and ginger paste<\/li>\n
- 3 tbsp Ragini\u2019s Mauritian Curry Powder<\/li>\n
- 2 fresh tomatoes or 200g (half a tin) of tinned tomatoes<\/li>\n
- 2 tbsp chopped coriander leaves<\/li>\n
- 3 tbsp\u00a0vegetable oil<\/li>\n
- salt<\/li>\n
- 200g potatoes and \u00bd cup of peas or small mushrooms (optional)<\/li>\n<\/ul>\n
Equipment needed<\/em><\/p>\n\n- Karahi \u2013 A karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well<\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text text_font_size=”16″ use_border_color=”on” custom_padding=”15px|15px|15px|15px” background_position=”top_left” background_repeat=”repeat” background_size=”initial” border_color_all=”#70bfe3″ border_width_all=”2px” _builder_version=”3.4.1″]<\/p>\n
![\"aftrecipedownloadicon\"](\"https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2015\/12\/aftrecipedownloadicon.jpeg\")
<\/a><\/p>\nTo download a printable recipe card, just click on the icon.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Method” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Method<\/h3>\n
Cut tomatoes into small pieces.<\/p>\n
Add 60 to 100 millilitres of cold water to Ragini\u2019s Mauritian Curry Powder to make a paste.
\nHeat oil in karahi (a karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well).<\/p>\n
Add the peeled and sliced onion and cook until translucent (clear).<\/p>\n
Add curry leaves, garlic and ginger paste and cinnamon, cardamom and cloves powder, stir and cook for 1 minute.<\/p>\n
Add curry paste into karahi and stir well, leave to cook until oil and curry paste starts to separate slightly. If the mixture sticks to karahi add 60 to 100 millilitres of water and stir well. This makes the curry sauce.<\/p>\n
Add the pieces of chicken to curry sauce and mix well. Add salt to taste.<\/p>\n
Cover with karahi lid and leave to cook on medium heat for about 20 minutes, add tomatoes and cook for further 10 minutes. Every now and then give the pot a quick stir.<\/p>\n
Optional \u2013 After 20 minutes wash and cut the potatoes in half and add to curry with peas, or clean and cut the mushrooms into halves and add to curry and leave to cook for a further 5-10 minutes until potatoes are cooked.<\/p>\n
Take off heat and sprinkle chopped coriander over the chicken curry.<\/p>\n
Then you can serve it with a combination of white basmati rice, Mauritian roti (paratha), dhal puri, a nice green cucumber salad, watercress and lettuce.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/12\/Raginis-Mauritian-Curry-Powder.jpg” use_border_color=”off” alt=”Chicken Curry \u2013 Ragini’s Mauritian Curry Powder” show_bottom_space=”off” _builder_version=”3.4.1″ \/][et_pb_text admin_label=”Tips\/Notes” background_layout=”light” text_orientation=”left” background_color=”rgba(112,191,227,0.27)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_padding=”15px|15px|15px|15px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
\nTeggie and Tim of Ragini’s asked us to try out their recipe so that we could fully enjoy their curry powder.<\/p>\n
Rather than use a whole chicken, we used chicken thighs. The resulting curry was thoroughly enjoyed with its warm, aromatic flavours and we’ll definitely be making it again.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”on” use_custom_gutter=”on” gutter_width=”2″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”off” make_equal=”off” parallax_1=”off” parallax_method_1=”off” parallax_2=”off” parallax_method_2=”off” parallax_3=”off” parallax_method_3=”off” column_padding_mobile=”on” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”1_4″][et_pb_text admin_label=”Ingredients” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” text_font=”|on|||” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Ingredients<\/h3>\n\n- 1 medium chicken<\/li>\n
- 1 medium onion<\/li>\n
- 10 curry leaves<\/li>\n
- \u2153 tsp of each of ground cinnamon, ground cardamom and ground cloves<\/li>\n
- \u00be tbsp garlic and ginger paste<\/li>\n
- 3 tbsp Ragini\u2019s Mauritian Curry Powder<\/li>\n
- 2 fresh tomatoes or 200g (half a tin) of tinned tomatoes<\/li>\n
- 2 tbsp chopped coriander leaves<\/li>\n
- 3 tbsp\u00a0vegetable oil<\/li>\n
- salt<\/li>\n
- 200g potatoes and \u00bd cup of peas or small mushrooms (optional)<\/li>\n<\/ul>\n
Equipment needed<\/em><\/p>\n\n- Karahi \u2013 A karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well<\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_text text_font_size=”16″ use_border_color=”on” custom_padding=”15px|15px|15px|15px” background_position=”top_left” background_repeat=”repeat” background_size=”initial” border_color_all=”#70bfe3″ border_width_all=”2px” _builder_version=”3.4.1″]<\/p>\n
<\/a><\/p>\nTo download a printable recipe card, just click on the icon.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Method” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Method<\/h3>\n
Cut tomatoes into small pieces.<\/p>\n
Add 60 to 100 millilitres of cold water to Ragini\u2019s Mauritian Curry Powder to make a paste.
\nHeat oil in karahi (a karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well).<\/p>\n
Add the peeled and sliced onion and cook until translucent (clear).<\/p>\n
Add curry leaves, garlic and ginger paste and cinnamon, cardamom and cloves powder, stir and cook for 1 minute.<\/p>\n
Add curry paste into karahi and stir well, leave to cook until oil and curry paste starts to separate slightly. If the mixture sticks to karahi add 60 to 100 millilitres of water and stir well. This makes the curry sauce.<\/p>\n
Add the pieces of chicken to curry sauce and mix well. Add salt to taste.<\/p>\n
Cover with karahi lid and leave to cook on medium heat for about 20 minutes, add tomatoes and cook for further 10 minutes. Every now and then give the pot a quick stir.<\/p>\n
Optional \u2013 After 20 minutes wash and cut the potatoes in half and add to curry with peas, or clean and cut the mushrooms into halves and add to curry and leave to cook for a further 5-10 minutes until potatoes are cooked.<\/p>\n
Take off heat and sprinkle chopped coriander over the chicken curry.<\/p>\n
Then you can serve it with a combination of white basmati rice, Mauritian roti (paratha), dhal puri, a nice green cucumber salad, watercress and lettuce.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/12\/Raginis-Mauritian-Curry-Powder.jpg” use_border_color=”off” alt=”Chicken Curry \u2013 Ragini’s Mauritian Curry Powder” show_bottom_space=”off” _builder_version=”3.4.1″ \/][et_pb_text admin_label=”Tips\/Notes” background_layout=”light” text_orientation=”left” background_color=”rgba(112,191,227,0.27)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_padding=”15px|15px|15px|15px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n
Equipment needed<\/em><\/p>\n [\/et_pb_text][et_pb_text text_font_size=”16″ use_border_color=”on” custom_padding=”15px|15px|15px|15px” background_position=”top_left” background_repeat=”repeat” background_size=”initial” border_color_all=”#70bfe3″ border_width_all=”2px” _builder_version=”3.4.1″]<\/p>\n To download a printable recipe card, just click on the icon.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Method” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n Cut tomatoes into small pieces.<\/p>\n Add 60 to 100 millilitres of cold water to Ragini\u2019s Mauritian Curry Powder to make a paste. Add the peeled and sliced onion and cook until translucent (clear).<\/p>\n Add curry leaves, garlic and ginger paste and cinnamon, cardamom and cloves powder, stir and cook for 1 minute.<\/p>\n Add curry paste into karahi and stir well, leave to cook until oil and curry paste starts to separate slightly. If the mixture sticks to karahi add 60 to 100 millilitres of water and stir well. This makes the curry sauce.<\/p>\n Add the pieces of chicken to curry sauce and mix well. Add salt to taste.<\/p>\n Cover with karahi lid and leave to cook on medium heat for about 20 minutes, add tomatoes and cook for further 10 minutes. Every now and then give the pot a quick stir.<\/p>\n Optional \u2013 After 20 minutes wash and cut the potatoes in half and add to curry with peas, or clean and cut the mushrooms into halves and add to curry and leave to cook for a further 5-10 minutes until potatoes are cooked.<\/p>\n Take off heat and sprinkle chopped coriander over the chicken curry.<\/p>\n Then you can serve it with a combination of white basmati rice, Mauritian roti (paratha), dhal puri, a nice green cucumber salad, watercress and lettuce.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_image src=”https:\/\/artisanfoodtrail.co.uk\/recipes\/wp-content\/uploads\/2016\/12\/Raginis-Mauritian-Curry-Powder.jpg” use_border_color=”off” alt=”Chicken Curry \u2013 Ragini’s Mauritian Curry Powder” show_bottom_space=”off” _builder_version=”3.4.1″ \/][et_pb_text admin_label=”Tips\/Notes” background_layout=”light” text_orientation=”left” background_color=”rgba(112,191,227,0.27)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” custom_padding=”15px|15px|15px|15px” text_font_size=”16″ background_position=”top_left” background_repeat=”repeat” background_size=”initial”]<\/p>\n\n
<\/a><\/p>\nMethod<\/h3>\n
\nHeat oil in karahi (a karahi is a large pot, usually cast iron, but a wok or large pan can be used just as well).<\/p>\n