Main courseServes 4

Mauritian Chicken Daube This traditional tomato based curry from the team at award winning Herb Fed Poultry and The Smokin’ Elk, uses either diced chicken thigh or fillet from the North Yorkshire producers free range flock to create a quick and tasty supper. For more recipe inspiration visit their website


2tbsp olive oil

500g diced chicken thighs or diced chicken breast

1 onion – diced

6 curry leaves (optional)

3 garlic cloves – minced

1inch piece of ginger – minced

1 red chilli – diced

1tbsp fresh thyme leaves (or 1tsp dried)

1 cinnamon stick

1 tin of chopped tomatoes

1 tomato – chopped

1tbsp coriander stalks – chopped

150ml white wine

1 chicken stock cube

2 potatoes, diced

1tbsp fresh coriander for garnish


  1. Sauté the onion until soft and translucent, then add in the curry leaves (if using) and fry for 30 seconds.
  2. Next add in the garlic, ginger, chopped chilli and coriander stalks and fry for a minute before adding in the chicken until browned.
  3. Add the thyme & cinnamon stick and mix well then add the diced tomato and the tinned tomatoes, giving everything a good mix and then cook for a few minutes.
  4. Pour in 150ml of white wine then crumble in a chicken stock cube.
  5. Give it a good stir and add the potatoes, then simmer with the lid on for around 25-30 minutes or until the potatoes are cooked through.
  6. Season well with salt and pepper to taste and garnish with coriander and serve with rice.