Ladob Poul— Mauritian Chicken Curry

Updated: Jul 30

“Daube” means stew in French. In Creole, we do away with all the (useless) silent French letters and spell it exactly as it sounds: dob. Ladob is my favorite Mauritian curry because it has all the trappings of a curry (sauce, rice, potatoes, chicken) but none of the Indian spices. The dish embraces strong Mediterranean flavors: tomatoes, garlic, and lots of thyme. I love ladob when I am craving a hearty chicken curry without the intensity of Indian masala.



LADOB POUL


two potatoes

sunflower oil

onion

ginger & garlic

canned whole tomatoes

two chicken breasts

fresh thyme

salt & pepper


Peel and dice 2 potatoes into one-inch chunks. Fry them in a few tablespoons of sunflower oil and set aside. (NB: Be careful frying the potatoes as they tend to stick to the pan and splatter oil). Next, dice an onion and let it fry in sunflower oil on medium heat in a deep pot for about 15 minutes. While it browns, add a tablespoon of minced ginger and garlic, and a tablespoon of thyme. Once the flavors start infusing, add two chicken breasts, cut into big chunks.

While the chicken is cooking, puree two cans (800g) of canned whole tomatoes. Add it to the pot, along with the cooked potatoes. Season with salt and pepper and let the flavors deepen into the chicken and potatoes on low heat for about 15 minutes.

Serve with basmati rice and a lemon or lime chutney.

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