Nestled in the heart of Salt Palmar, Mauritius, The Good Kitchen restaurant stands as a beacon of culinary excellence, celebrated for its commitment to showcasing the vibrant flavors of the island.
The Good Kitchen restaurant is a must-visit when you’re travelling to Mauritius. The kitchen is known for being good for the soul and good for the planet. A locally-rooted, globally-inspired restaurant that feeds the souls of modern nomads, while caring for Mother Earth.
On a recent culinary trip, I had the pleasure of experiencing a cooking class at this renowned establishment, where the focus on local ingredients and authentic Mauritian cuisine took center stage.
Led by Executive Chef, Shiva, the cooking class promised to unravel the secrets behind the beloved Mauritian Chicken Curry. Excited to get our hands dirty, we gathered in the well-equipped kitchen, a space that echoed the restaurant’s philosophy of sustainability and reliance on fresh, local produce.
Chef Shiva, who has an impressive background in Mauritian gastronomy, guided us through the intricacies of the dish, emphasising the significance of using locally sourced ingredients. He carefully took us through every step, from grinding the spices into a paste to cutting every vegetable or herb we needed to create the chicken curry. The star of the show was, of course, the free-range chicken, procured from nearby farms, ensuring a farm-to-table freshness that elevated the entire cooking experience.
Chef Shiva shared insights into the importance of supporting local farmers, not only for the sake of sustainability but also for the unparalleled quality and authenticity they bring to Mauritian cuisine.
One of the highlights of the cooking class was the personal anecdotes and stories shared by Chef Shiva, providing a deeper understanding of the cultural significance of each ingredient and the rich history of Mauritian culinary traditions. This storytelling aspect added a layer of intimacy to the experience, making it more than just a cooking class – it was a journey into the culinary heart and soul of Mauritius.
Create your own Mauritius experience with this Mauritian Chicken Curry Recipe:
Ingredients
- Grandma's curry paste
- 3 cloves of fresh garlic (skins removed)
- 30g fresh peeled ginger
- 10g coriander seeds
- 20g cumin seeds
- 5g fenugreek seeds
- 20g finely chopped red onion
- 10 fresh curry leaves
- 5 black peppercorns
- 15g tumeric
- 1/2 fresh diced tomato
- Chopped fresh red chilli
- Chicken Curry
- 500g deboned free range chicken thighs
- 1/2 chopped red onion
- 10 fresh curry leaves
- 6g tumeric powder
- Fresh lemon thyme (leaves from 2 sprigs)
- Salt and pepper to taste
- 30ml Olive oil
- 1 Sliced fresh tomato
- Grandma's curry paste
- Water
- Fresh coriander for garnishing
Instructions
Grandma's curry paste
Using a mortar and pestle, crush the ginger and garlic first and then add coriander, cumin and fenugreek seeds, red onion, black pepper and curry leaves, and grind until you have a well-mixed, aromatic paste.
Then add tumeric, tomato and chilli, and grind again until it is all mixed into a thick paste.
Chicken curry
Ahead of cooking, marinate the chicken legs in a mix of red onion, curry leaves, tumeric, lemon thyme, salt and pepper. Mix through and put it in the fridge if you're not cooking straight away.
When you're ready to cook, sauté the marinated chicken in hot olive oil in a deep pan until browned all over. Then add Grandma's curry paste and mix thoroughly.
Add one cup of water. Mix through. Add another cup of water and the sliced tomato and simmer for about 15 minutes until the chicken is tender and the sauce is reduced. Keep your eye on it and add more water along the way if it dries out.
Adjust the seasoning and sprinkle the chopped fresh coriander over the top.
Notes
Serve with steamed rice, roti and pickles
ALSO SEE: Farida’s chicken curry
