How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make the chutney ahead of time?

Yes, it's recommended to make it a day or two ahead for better flavor development.

Can I use different proteins for the curries?

Absolutely, you can substitute chicken with tofu or paneer for a vegetarian option.

How do I reheat leftovers?

Reheat in a saucepan on the stove over low heat until warmed through.

Can the curries be frozen?

Yes, except for the pumpkin curry, which may change texture. Freeze for up to 2 months.

Mauritian Three Curry Saunds with Fermented Mango Chutney

Name: Mauritian Three Curry Saunds with Fermented Mango Chutney
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken thigh fillets; Vegetable oil; Onion; Garlic cloves; Fresh ginger; Curry powder; Coconut milk; Salt and pepper; Dried lentils; Ghee; Onion; Garlic cloves; Turmeric; Cumin seeds; Tomato paste; Vegetable broth; Salt; Pumpkin; Coconut oil; Onion; Mustard seeds; Green chilies; Curry leaves; Garam masala; Salt; Raw mangoes; Sugar; Salt; Chili powder; Fenugreek seeds

A vibrant, spicy trio of curries with a tangy mango relish

Dive into the flavors of Mauritius with this colorful dish comprising three distinct curries paired with a traditional fermented mango chutney. A harmonious blend of spices, textures, and aromas that will transport you straight to the Indian Ocean paradise.

3 h
4
Advanced

Ingredients

For the Chicken Curry

Chicken thigh fillets

500 g, diced

Vegetable oil

2 tbsp

Onion

1 large, finely chopped

Garlic cloves

3 cloves, minced

Fresh ginger

1 tsp, grated

Curry powder

2 tbsp

Coconut milk

400 ml

Salt and pepper

to taste

For the Lentil Curry

Dried lentils

200 g, rinsed and soaked

Ghee

1 tbsp

Onion

1 small, diced

Garlic cloves

2 cloves, minced

Turmeric

1 tsp

Cumin seeds

1 tsp

Tomato paste

2 tsp

Vegetable broth

500 ml

Salt

to taste

For the Pumpkin Curry

Pumpkin

300 g, peeled and cubed

Coconut oil

2 tbsp

Onion

1 small, finely sliced

Mustard seeds

1 tsp

Green chilies

2, slit lengthwise

Curry leaves

10 leaves

Garam masala

1 tsp

Salt

to taste

For the Fermented Mango Chutney

Raw mangoes

2 large, peeled and sliced

Sugar

4 tbsp

Salt

1 tsp

Chili powder

2 tsp

Fenugreek seeds

1/2 tsp, toasted

Vinegar

2 tbsp

Preparation

Marinating the Chicken Curry

Combine ingredients

Mix chicken pieces with ginger, garlic, and curry powder.

Refrigerate

Cover and refrigerate for at least 1 hour to absorb flavors.

Bring to room temperature

Remove from refrigerator before cooking.

Soaking the Lentils

Rinse lentils

Rinse lentils under cold water until it runs clear.

Soak

Soak lentils in a bowl of water for about 30 minutes.

Drain and set aside

Drain and set aside.

Be careful not to overcook the lentils; they should retain some texture.

Cooking Process

Cook Chicken Curry

In a deep pan, heat oil and sauté onions until golden. Add marinated chicken, sear until browned, pour in coconut milk, and simmer until chicken is cooked through.

Simmer Lentil Curry

In a pot, heat ghee, add onions, garlic, turmeric, and cumin seeds. Stir, add tomato paste, and continue to cook before adding lentils and broth. Simmer until lentils are tender.

Create Pumpkin Curry

Heat coconut oil in a pan, add mustard seeds, chilies, and curry leaves until they splutter. Stir in onions and pumpkin, sauté for a few minutes then add garam masala and salt, continuing to cook until pumpkin is tender.

Plating & Serving