Main Course · Dinner · Mauritian ·

Mauritian Three Curry Saunds with Fermented Mango Chutney

Name: Mauritian Three Curry Saunds with Fermented Mango Chutney
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 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; 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; Raw mangoes, 2 large, peeled and sliced; Sugar, 4 tbsp; Salt, 1 tsp; Chili powder, 2 tsp; Fenugreek seeds, 1/2 tsp, toasted

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

4.5(426 reviews)

·By Ethan Brooks·March 17, 2026

Mauritian Three Curry Saunds with Fermented Mango Chutney — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Advanced

Serves

Ingredients

Servings

For the Chicken Curry

For the Lentil Curry

For the Pumpkin Curry

For the Fermented Mango Chutney

Nutrition

Per serving

Calories: 899 kcal
Protein: 43.5 g
Carbs: 80.5 g
Fat: 55 g
Fiber: 13.75 g

Whole recipe

Total

Calories: 3597 kcal
Protein: 174 g
Carbs: 322 g
Fat: 220 g
Fiber: 55 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken thigh fillets 500 g, diced	1100	110	0	75	0
Vegetable oil 2 tbsp	240	0	0	28	0
Onion 1 large, finely chopped	60	1	14	0	3
Garlic cloves 3 cloves, minced	13	0	3	0	0
Fresh ginger 1 tsp, grated	6	0	1	0	0
Curry powder 2 tbsp	40	1	7	2	3
Coconut milk 400 ml	680	5	14	70	0
Salt and pepper to taste	0	0	0	0	0
Dried lentils 200 g, rinsed and soaked	680	50	115	2	30
Ghee 1 tbsp	112	0	0	13	0
Onion 1 small, diced	40	1	9	0	2
Garlic cloves 2 cloves, minced	9	0	2	0	0
Turmeric 1 tsp	8	0	1	0	1
Cumin seeds 1 tsp	8	0	1	0	1
Tomato paste 2 tsp	10	0	2	0	0
Vegetable broth 500 ml	15	1	3	0	0
Salt to taste	0	0	0	0	0
Pumpkin 300 g, peeled and cubed	80	2	20	0	5
Coconut oil 2 tbsp	240	0	0	28	0
Onion 1 small, finely sliced	40	1	9	0	2
Mustard seeds 1 tsp	5	0	1	0	0
Green chilies 2, slit lengthwise	12	0	3	0	1
Curry leaves 10 leaves	1	0	0	0	0
Garam masala 1 tsp	8	0	2	0	1
Salt to taste	0	0	0	0	0
Raw mangoes 2 large, peeled and sliced	135	2	35	1	5
Sugar 4 tbsp	192	0	48	0	0
Salt 1 tsp	0	0	0	0	0
Chili powder 2 tsp	12	0	2	1	0
Fenugreek seeds 1/2 tsp, toasted	6	0	1	0	1
Vinegar 2 tbsp	5	0	1	0	0

These are nutritional estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken Curry

1
Combine ingredients
Mix chicken pieces with ginger, garlic, and curry powder.
2
Refrigerate
Cover and refrigerate for at least 1 hour to absorb flavors.
3
Bring to room temperature
Remove from refrigerator before cooking.

Soaking the Lentils

1
Rinse lentils
Rinse lentils under cold water until it runs clear.
2
Soak
Soak lentils in a bowl of water for about 30 minutes.
3
Drain and set aside
Drain and set aside.
Tip: Be careful not to overcook the lentils; they should retain some texture.

How to Make Mauritian Three Curry Saunds with Fermented Mango Chutney

Total time: 4 h · Yields 4 servings

1
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.
2
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.
3
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.

Chef's Tips

Frequently asked questions

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.

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Mauritian Three Curry Saunds with Fermented Mango Chutney

Preparation

Marinating the Chicken Curry

Combine ingredients

Refrigerate

Bring to room temperature

Soaking the Lentils

Rinse lentils

Soak

Drain and set aside

How to Make Mauritian Three Curry Saunds with Fermented Mango Chutney

Cook Chicken Curry

Simmer Lentil Curry

Create Pumpkin Curry

Chef's Tips

Further reading

Frequently asked questions

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