Name: Mauritian Spicy Chicken Leg Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole chicken leg; 0.75 cup basmati rice; 1 tsp avocado oil; 0.25 whole red onion; 1 clove garlic; 0.5 inch ginger root; 1 tsp curry powder; 0.25 tsp turmeric; 2 sprigs thyme; 5 whole curry leaves; 1 medium tomato; 0.5 cup bitter gourd; 1 cup watercress; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water

Nutrition

Per serving

525 calories

Protein: 30g; 23% of calories
Carbs: 55g; 41% of calories
Fat: 21g; 36% of calories

Instructions

Prep 10 min · Cook 30 min

Rinse the basmati rice under cold water and cook according to package instructions until fluffy.
Season the chicken leg with sea salt and black pepper on all sides.
Heat avocado oil in a heavy-bottomed pot over medium heat and brown the chicken leg for 3-4 minutes per side.
Remove the chicken and add the diced onion, minced garlic, grated ginger, curry leaves, and thyme sprigs to the pot.
Stir in the curry powder and turmeric, cooking for 1 minute until the spices are fragrant and toasted.
Add the diced tomato and return the chicken to the pot, pouring in the water to create a sauce.
Cover and simmer on low-medium heat for 25 minutes or until the chicken is tender and cooked through.
While the curry simmers, thinly slice the bitter gourd and sauté in a separate pan with a splash of water until softened.
Plate the chicken curry over the cooked rice, served with the sautéed bitter gourd and fresh watercress.

Nutrition

Ingredients

Instructions

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