This comforting Mauritian chicken daube is a tasty one pot recipe that's great as an easy midweek meal. The leftovers of this spicy curried chicken stew taste amazing too and so it can be a great meal for batch cooking.
I love to make chicken stews and curries and I've made quite a lot of curries recently. However, it's been quite a while since I've written about a chicken stew. 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.
I may not be able to travel around the world at the moment, although I hope to soon! Trying different spices and cooking up meals like this is the closest I can get to travelling to more exotic destinations.
Eating this Mauritian chicken stew also reminded me of just how much better homemade curries and stews are than anything you can buy. I really really need to make them more often. I'd also love to try some more Mauritian recipes and definitely a true Mauritian curry.
What is Mauritian Chicken Daube?
Chicken daube is a traditional one pot meal in Mauritius made with chicken, potatoes 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...
Ingredients for Mauritian chicken daube
If you want to make this Mauritian chicken stew you'll need:
- Cooking oil - I usually use a light olive oil or vegetable oil.
- Cumin seeds - These add lots of flavour to the oil. If you don't have seeds you can replace them with ground cumin but add along with the curry powder.
- Onion - Red or brown onions are all fine.
- Root ginger - Feel free to replace this with frozen grated ginger or ginger paste.
- Garlic - I do like to use fresh garlic but garlic paste is also fine.
- Chilli pepper - I usually use a green supermarket chilli pepper. Red ones are fine too.
- Curry powder - I used Seasoned Pioneers Mauritius Massalé spice blend. If you can't get hold of this any Indian curry powder will work as an alternative.
- Chicken - My family prefer breast meat but thigh meat works really well.
- Green pepper - You can use a red, yellow or orange pepper instead or even a mixture.
- Chopped tinned tomatoes - You can replace these with passata or fresh tomatoes instead.
- Coriander leaves
What spices are in this Mauritian chicken daube?
Normally I 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 from making this recipe.
Could you adapt this Chicken Daube Recipe?
This is quite a simple Mauritian chicken stew recipe but it's still adaptable. For a more fiery stew you could add extra chillies. I often have a little bowl of chopped fresh chillies on the table so my husband and I can add a few extra to our plates.
I added a green pepper but you can use any colour of pepper. You could also add aubergine (eggplant) or courgette (zucchini) to up the vegetable content. In fact, feel free to add whatever extra vegetables you fancy.
I used a Mauritian curry powder but of course, don't feel you have to get it specially for this recipe. Just use whatever curry powder you have. After all, you'll still get an easy tasty midweek meal!
Storing and freezing
If you have any leftovers they will keep in the fridge for up to three days. You can reheat in the microwave or in a saucepan. Just add a little extra water if you're reheating on the stove top so that it doesn't go dry and stick to the pan.
You can also freeze it for up to three months. Defrost in the fridge overnight and then reheat in the microwave.
Alternatively you can reheat it in the oven. Put it in an ovenproof dish, cover with foil and bake for 20 minutes at 180C.
More spicy chicken recipes you might like!
I'm afraid I don't have any more Mauritian recipes on my site right now but I do have lots of spicy recipes. How about one of these?
Mauritian Chicken Daube
- 1 tbsp cooking oil
- ½ tsp cumin seeds
- 1 onion finely chopped
- small piece root ginger grated
- 2 cloves garlic crushed
- 1 green chilli pepper finely sliced
- 2 tsp curry powder I used Seasoned Pioneers Mauritius Massalé spice blend
- 200 g chicken diced
- 1 potato cut into about 8 pieces
- 1 green pepper sliced
- 400 g chopped tinned tomatoes
- Handful coriander leaves
- 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.
- 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.
- Add the potato, the sliced pepper, 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.
- Serve with rice and topped with a little of the reserved coriander.
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Do let me know if you make this Mauritian chicken daube. I love to get feedback from readers.
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