Mauritian Chicken Recipe

Ingredients
12,5 oz (350 g) chicken breast
1 small onion
2 garlic cloves
1 inch (2,5 cm) fresh ginger
1 tsp cinnamon
2 tsp cumin powder
2 tsp curcuma powder (Turmeric)
1 tsp chili powder
4 tbsp plain yogurt
3 tbsp heavy cream
vegetable oil
salt

Method
Dice the chicken into bite-size pieces.
Peel the onion, garlic cloves and ginger. Chop them up roughy and transfer them to a clean blender.
Pulse a few times. Add the cumin powder and season with a pinch of chili powder and salt.
Blend this into a fine puree. Heat a little vegetable oil in a non-stick pan and place it over medium heat. Once hot, add the spice mix from the blender.
Stir-fry for a couple of minutes until fragrant. Add the diced chicken.
Stir well. Turn the heat higher and sear the chicken pieces on all sides. Cook for 4 to 5 minutes. Stir regularly. In the meantime rinse the blender and add the heavy cream, plain yogurt, curcuma powder and cinnamon.
Blend (or whisk) into a runny mix. Once the chicken is cooked through, take the pan off the heat and add the yogurt mix.
Stir quickly. Don’t put the pan on the heat again or the yogurt will split. Put a lid on the pan and let the chicken rest for 2 minutes in the yogurt sauce. Check the seasoning and add extra salt, chili powder or cumin powder to taste if necessary. Scoop the chicken curry into bowls. Serve hot.