Mauritian Curry Chicken (Carri Poule)
A traditional dish rich in flavors

Origin of the dish:
Mauritian curry chicken, also known as "Carri Poule," is an iconic dish from the island of Mauritius. This flavorful dish reflects the influence of various cultures, including Creole, Indian, and Chinese, that have shaped the island’s culinary landscape. Traditionally, it is served for family meals or special occasions and is accompanied by rice and tomato chutney (pomme d'amour), a spicy sauce that balances the richness of the curry. The dish is a symbol of Mauritian cuisine, where spices play a central role in creating deep, harmonious flavors.

Ingredients for Mauritian Curry Chicken:

• 1 whole chicken, cut into pieces
• 5 curry leaves (kari poulet leaves)
• 1 small onion, sliced
• Salt to taste
• 2 large potatoes, quartered
• 2 large eggplants (Bringelle), cut into chunks
• 1 tablespoon fresh thyme, chopped
• 1/2 tablespoon ginger and garlic paste
• 1 cup fresh coriander, finely chopped
• 1 cup onions, chopped
• 3 tomatoes (Pomme d'amour), chopped
• 2 tablespoons curry powder
• 3 tablespoons oil
• Water, enough for cooking

Ingredients for Tomato Chutney (Pomme d'Amour):

• 4 small tomatoes (Pomme d'amour)
• 1 medium onion
• 1 tablespoon fresh coriander (Cotomili), chopped
• 2 bird’s eye chilies (ti piment), adjust to taste

Preparation of Mauritian Curry Chicken:

1. Preparing the vegetables:

   • Heat the oil in a large pot over medium heat.
   • Add the sliced onions and sauté until translucent.
   • Add the curry leaves, ginger and garlic paste, and thyme. Sauté for a few minutes until the aromas are released.

2. Cooking the chicken:

   • Add the chicken pieces to the pot and brown them on all sides.
   • Stir in the chopped tomatoes, curry powder, and a pinch of salt. Mix well to coat the chicken with the spices.
   • Let it simmer until the tomatoes break down and form a rich sauce.

3. Adding the vegetables:

   • Add the quartered potatoes and the eggplant chunks. Mix well so the vegetables absorb the sauce.
   • Add enough water to cover the ingredients. Cover the pot and simmer over medium heat for about 30-40 minutes, or until the chicken and vegetables are fully cooked and tender.

4. Finishing touches:

   • Once the curry is cooked, stir in the chopped coriander and adjust the seasoning with salt if needed.
   • Let it simmer for a few more minutes uncovered to reduce the sauce slightly, if necessary.

Preparation of Tomato Chutney (Pomme d'Amour):

1. Finely chop the tomatoes, onion, and coriander.
2. Crush or finely chop the bird’s eye chilies.
3. Mix all the ingredients in a bowl. Add a drizzle of oil, salt, and pepper to taste. Adjust the chili level according to your preference and mix well.

Serving:

Serve the curry chicken hot with rice on the side. Add the tomato chutney for a fresh and spicy touch that enhances the flavors of the dish. Carri Poule is perfect for a family meal or special occasion, offering a rich and colorful culinary experience unique to the island of Mauritius.

Recommended local drinks:
To complement this dish, Mauritians typically enjoy the local Phoenix Beer, which pairs perfectly with the spice and depth of the curry. For a non-alcoholic option, fresh tamarind juice or fruit juices like passion fruit or guava would be ideal to balance the dish.

Tradition and influence:
This dish is deeply rooted in Mauritian culinary tradition. It is often prepared on Sundays for family gatherings or festive events. The blend of spices and local ingredients reflects the island’s cultural diversity, with influences from India, Creole, and Chinese cuisines that come together to create unique flavors.