A popular Mauritian dish, Sauce Rouge Curry (simply meaning Red Sauce Curry) combines ingredients used in Indian and European cooking to reflect the history of this Indian Ocean island, which has been ruled by the French and the British and has a predominantly Indian population.
What you need… • 4 tablespoons veg oil • 800g chicken, into bite-sized pieces • pinch salt • pinch black pepper • 1 onion, finely chopped • 1 teapsoon ginger • 1 t garlic • 5 curry leaves • 2 green chillies chopped • 400g chopped tomato • 1 Tablespoon tomato paste • small handful parsley, chopped • leaves from two sprigs of thyme
Baj’s Blazin’ Sauce Classic Collection (Pack of 3)
How you make it… 1. Heat 2 Tablespoons oil in a pan to a medium pan and fry the chicken for 5 minutes, adding in salt and pinch pepper. Set aside. 2. Heat the rest of the oil, add onion, ginger paste, garlic paste, curry leaves and cook until the mixture starts to brown (about 5 minutes). 3. Add the chillies for 1 minute. 4. Add the tomatoes and more salt if needed, mix well and simmer until the sauce thickens (about 5-7 minutes). 5. Add the tomato paste and chicken, cover the pan and cook gently until the chicken is all cooked through (about 5 minutes). 6. stir in the parsely and thyme and serve.