Tag Archives: Curry

Sous Vide Mauritian-style Curry

Disclaimer: sous vide isn’t really a technique I’m aware of being used in Mauritius (maybe in hotels and restaurants but not in home cooking).  I took the basic recipe from a French trained Mauritian chef, then modified it to do sous vide because that’s how I like to cook.  The original recipe uses a pan on a stove for a long time, but a slow cooker is also a good alternative.  I’ve also tried pressure cooking this, but the result tends to be too liquid.

I don’t claim to be an expert in Mauritian cooking, but if you want to learn more about it (and you should), this blog is excellent: https://inspiredtobake.wordpress.com/category/cultural/mauritian/


  • 1 tomato (for moistness)
  • 1 onion, finely chopped
  • 1 tablespoon curry powder
  • Pureed garlic.  Do not use fresh.
  • Crushed ginger
  • 4 Skinless chicken thighs


  1. Fry everything except chicken together to soften
  2. Place all ingredients including chicken into a vaccuum bag and seal (it may help to freeze then seal)
  3. Cook at 80C for 4-8 hours (+30 minutes extra if from frozen – so minimum time 4.30)
  4. Serve with rice

This gets good results every time, and while the actual cooking time is loooong, the prep time is about 10 minutes.