Mauritian Curry with Chicken and Prawns

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I managed to grab a quick cooking demo while I was out here in Mauritius and the chef whipped up their special creole dish of curried prawns and chicken.  This is a great surf ’n’turf recipe and if you wanted a vegetarian or vegan version then swap with some fried mushrooms or tofu.

Serves 2



2 organic chicken breasts, sliced into equal pieces

150g king prawns, peeled

4-5 curry leaves

1/2 red onion, diced

4 garlic cloves, diced

1 tbsp grated ginger

Handful chopped coriander

a few sprigs of thyme

2 medium tomatoes, chopped

1 tsp curry powder

good pinch of cinnamon powder

good pinch of turmeric powder

good pinch chilli powder

3 tbsp sunflower/coconut oil

zest of a 1 lime and the juice of half

sea salt and black pepper

Set a large non-stick frying pan to a medium to high heat and add in a tablespoon of the oil followed by the chicken pieces.  Season with a good pinch of salt and pepper and fry for about 3 minutes until all the sides have a little colour.  Next remove from the pan and on to a plate.  Fry the prawns in the same pan with a little more oil for the same time and then add to the chicken.

Use the same pan and add a little more oil followed by the red onion and allow it to soften for about 2 minutes.  Now add the diced garlic, ginger, thyme leaves, tomatoes, 4 spices and fry for about 1-2 minutes.  Pour in about 1/2-1 cup of water and season with salt and pepper and let it simmer for 5 minutes until the sauce has thickened and the tomatoes have softened.  Next add in the chicken and prawns and let it simmer gently for another 2 minutes and this should mean everything is cooked.  You can add a tablespoon of coconut cream if you like or serve as is with the coriander mixed though and the zest of a lime and the juice.  You can add a little more water if the sauce needs loosening. Taste to check the seasoning and then plate up with some brown rice!


Nina ParkerComment