Chicken and Cannelloni Bean Curry| Mauritian Style Curry

Mauritian Curry Powder

A Mauritian Style Curry is all about the curry powder.  If you want that Mauritian curry flavour you tasted when you went on your honeymoon in Mauritius, then you need to find out about the curry powder brand they used. Curry powder is a blend of several spices together to create a unique flavour. In every region of Mauritius or India, I bet women and men are making their mix to use at home.

Memoire

Back at home, when I was a child, vegetarian or non-veg curries were a daily thing. For weekday curries, my mom would use the shop bought curry powder which was cheap enough to buy yet so much better than a Modern Chipper curry today.  In fact, it was nothing like that.

Set Apart

Even after eating curries few days a week, on the weekends at least one day, it had to be a Fish, Chicken or Octopus curry that would be so much tastier than the one made during the week. What set it apart was the curry powder or paste used.

Because of weekends, were for celebration, for rest, for family time and just being together.  The weekend food had to be special and made from scratch. The curry powder was prepared using a Mauritian Style flat stone mortar and pestle. It took anything between 15 to 30 minutes to crush the whole spices into a golden paste.

I was at it from the age of 9, and there was no sympathy for those going to bed with a bandaged arm soaked in Menthol Gelly (Eucalyptus pain killer gel).  There was no need for kettle bells or lack of exercise issues back then.

But chopping vegetables, foraging wild leaves or cutting green bananas from the jungle at the back of our house was taught to us from very young age, and it was a regular thing.

As grateful as I am to inherit that culture from home. I would rather use my small coffee grinder today. It makes life so much easier. 

Although I would do anything to go back then and learn everything my mama and grannies were teaching us.

I’m glad my mam doesn’t read my blog. For the things, I’ve said here would be unacceptable.

Love For Curry

I remember all the tears and pain at the start, but then I got used to the pain. I think that’s when I started noticing the spices she used and registered the flavour in my mind when the food was ready. It was all a learning curve. But for the sake of my tears and curry love today I would send my mam at her age of 57 to that old mortar and pestle to make ME the same curry from scratch for when I go back home. For all the curry paste she made myself and my elder sister crush when we were young.

I’m not bitter; it’s just my love for my mams curry 😉 In few weeks I will be sharing a homemade curry powder without the added chemicals and wheat!

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Yum

Chicken and Cannelloni Beans Curry

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 6

Ingredients

• 350g diced breast of chicken
• 2 cans of cannelloni beans
• 1 tea spoon of coconut oil
• 1 chopped white onion
• Few curry leaves
• 1/2 can of chopped tomatoes
• 1 tea spoon of ginger paste
• 1 tea spoon of garlic paste
• 1 table spoon of turmeric powder
• 1 tea spoon of cumin powder
• 2-3 table spoons of Curry Powder (I will be sharing my Mauritian Curry powder recipe in coming weeks)
• Himalayan Salt to taste
• 1/2 cup of water
• 2 cups of Spinach, Rocket or watercress (optional)

Instructions

1. Heat a non-stick wok, add the coconut oil and fry the onion until browned.
2. Add the curry leaves and fry for about 15 seconds then add the chicken.
3. Cook for about 3 to four minutes then add the ginger garlic paste, turmeric, cumin, salt, chopped tomatoes, curry powder and salt.
4. Mix and cook for about 5-8 more minutes or till oil is bubbling on top.
5. Add the beans and 1/2 cup of water. Simmer till the sauce thickens and the chicken is well cooked. You can add more water if you prefer more sauce. Mash some of the beans using the back of a spoon to thicken the sauce.
6. If you chose to add some green veg like spinach, rocket leaves or peas you can add that now.
7. Check the seasoning and serve with brown rice or quinoa.

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