How to cook… Sauce Rouge Curry


Serves 4 as a main dish

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

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.

You can serve this curry with fried potatoes, rice or even pasta.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

This curry is red, that much is true, start licking your lips and serve it with chips.

How to cook… Pepper Chicken


Serves 4 as a main dish

Pepper was the spice of heat before chilli arrived on the continent with the Portuguese at the and of the 15th Century. It provides a sharp, intense heat and there is plenty of it through whole and crushed black pepper in this fresh-tasting dish from South India.

What you need
• 700g chicken, cut into 2cm-sized pieces
• 100g coconut oil
• 6 curry leaves
• 0.5 teaspoon cumin seeds
• 0.5 teaspoon black peppercorns
• 1 onion, finely chopped
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 1 tomato cut into 1cm-sized piece
• 1 Tablespoon chopped coriander stalks
• 1 teaspoon ground black pepper
• squeeze of lemon juice

• 100g plain yoghurt
• 1 Tablespoon lemon juice
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 1 green chilli, finely chopped

How you make it
1. Mix all the ingredients for the marinade and mix well with the chicken pieces. Leave for at least 2 hours but preferably overnight.
2. Heat the coconut oil in a pan to a high heat. Add the curry leaves, cumin seeds and peppercorns and fry for 10 seconds, moving quickly to avoid burning.
3. Turn down the heat, add the onion and cook for 3 minutes.
4. Add the coriander, turmeric and cumin powders, mix well and cook for 2 minutes.
5. Add the chicken with all the marinade and cook until all the chicken pieces are sealed (about 3 minutes)
6. Add the tomato and cook for 5 minutes. Add the black pepper and fry until the chicken is fully cooked.
7. Serve with a squeeze of lemon on top.

Serve this as soon as it is cooked to keep the delicious freshness of the ingredients.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

Why was the peppercorn sent to jail? … For assualt

How to cook… Chicken Liver Fry


Serves 2 as a main dish

Chicken Liver Fry is a popular dish in India, especially in Goa (where it is known as Kaleji Fry), but this recipe, using only a couple of spices and a good dose of chopped chillies, is from Mauritius in the Indian Ocean

What you need
• 3 Tablespoons oil
• 500g chicken liver, washed and cut into large chunks (it will shrink when cooking)
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon tomato purée
• 3 large chillies, chopped
• 1 onion, roughly chopped (finely chop a small amount to be used for garnish)
• few coriander leaves, for garnish

How you make it
1. Heat the oil to a medium heat in a pan. Add the liver and cook until all the pieces have turne a grey colour (about 3 minutes).
2. Add the pepper, salt, soy sauce, garlic, ginger and cumin, mix well and cover. Cook for 25 minutes, stirring occasionally.
3. Add the tomato purée, chillies and onion and cook for 5 minutes, uncovered. Taste a small piece of the liver. If it still has an “iron” taste to it, continue cooking.
4. Once cooked, garnish with the chopped onion and coriander leaves and serve.

Liver can be dry for some tastes so plan the other dishes accordingly.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

If you want a takeaway always check that they deliver.