Mauritian Chicken Curry, With Jasmine Rice Flavoured With Pickled Lemons, Cinnamon & Coriander

An expertly flavoured curry.


  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • salt and freshly ground black pepper
  • 1/2 head garlic (peeled)
  • 1/2 root ginger (peeled)
  • big handful fresh coriander
  • big handful fresh basil
  • 2 green chillis (seeded)
  • 1 tblsp vinegar
  • 1 tblsp fish sauce
  • 1 tblsp sunflower oil
  • 2 onions (peeled and finely chopped)
  • 1 tblsp curry powder
  • 4 - 6 chicken breasts (chopped into bite sized chunks)
  • 1 tin coconut milk
  • 6 tomatoes, skinned (de-seeded and cut into quarters)
  • bunch spring onions (finely chopped)


  1. Dry fry the seeds over a low heat for a couple of minutes. Put in food processor.
  2. Add seasoning, garlic and ginger, the coriander, basil, chillis, fish sauce and vinegar. Add enough water so that it blends into a smooth liquid. Set aside.
  3. Heat the sunflower oil in a large saucepan, and sauté the onions until soft.
  4. Add the curry powder, chicken and cook for a couple of minutes until the chicken is well coated.
  5. Add the green paste and coconut milk. Cook slowly for about 20 minutes then add the tomatoes. Cook for another few minutes, add the spring onions and serve.
  6. Serve with jasmine rice that's been seasoned with cinnamon stick and pickled lemons.


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