It’s quite a while since I’ve written about a curry on here. Far too long in fact, especially considering I would be quite happy to live on curries and spicy stews if I had to choose just one type of food.
Chicken daube is a traditional one pot meal in Mauritius made with chicken, potato and spices. It’s like a cross between a stew and a curry – all the lovely flavours of a curry but with the consistency of a stew. Although a daube is traditionally a French stew made with beef, wine and vegetables, this adaptation has become just as much a traditional Mauritian dish.
If only I could actually go to Mauritius…
I may not be able to travel around the world at the moment and I haven’t even left England during the last three years so trying different spices and cooking up meals like this is the closest I can get to travelling. Eating this also reminded me of just how much better homemade curries and stews are than anything you can buy and I really really need to make them more often.
I normally like to mix my own spices together but this time I tried a spice blend, Mauritius Massalé from Seasoned Pioneers. It has a warm peppery flavour and a lovely smell of cinnamon and cloves. Of course you could use another curry powder or even miss it out altogether and this would still be delicious. Maybe just add a few cloves and cinnamon. Definitely don’t let not having the right curry powder stop you.
If you do love to try different spices and spice blends and don’t want to mix up your own spices, Seasoned Pioneers have a huge range and it’s worth having a look at what they’ve got. I’ve recently made a lovely peri peri chicken using their spice rub.
Ingredients – Serves 2
I onion, finely diced
2 cloves garlic, crushed
Small piece of root ginger, grated
1 green chilli pepper, finely sliced
1/2 tsp cumin seeds
2 tsp Seasoned Pioneers Mauritius Massalé spice blend Or curry powder
400g tin chopped tomatoes
1 potato, cut into about 8 pieces
Handful of coriander leaves
How to Make Mauritian Chicken Daube
1. Put a little oil in a saucepan and fry the cumin seeds for about 30 seconds. Then add the onions, ginger, garlic and chilli pepper and cook until soft.
2. Stir in the curry powder and then add the chicken. Cook and keep turning until the chicken is sealed on all sides but not cooked through.
3. Add the potato, most of the coriander and chopped tomatoes. Add a little extra water if necessary to just cover the chicken and potatoes. Bring to the boil and then lower to a simmer for about 40 minutes.
4. Serve with rice and topped with a little of the reserved coriander.