As the cold winter weather rolls in, this dish – often considered a holiday staple in Tanzania – will warm you up. By request, we’re sharing a chicken curry recipe that has become a favorite among our guests at camp. Bon appétit!
Serves 4
INGREDIENTS
- Whole chicken, skinned and cut into pieces
- 2 onions, sliced
- 2 tomatoes, finely chopped
- 1 tablespoon tomato puree
- 4 tablespoons oil
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic and ginger paste
- 1 tablespoon turmeric powder
- 1½ tablespoons red chili powder (to taste)
- 1 tablespoon ground cilantro, cumin, cinnamon powder (in equal proportions)
- ½ tablespoon garam masala (optional)
- 1 cup coconut milk
- 1 teaspoon salt
- 2 bunch fresh chopped cilantro to garnish
INSTRUCTIONS
- Clean chicken and sprinkle with salt and pepper. Marinate with ginger/garlic paste and soy sauce for six hours in fridge.
- Heat 2 tablespoons of oil in frying pan on low heat. Add onions. Cook until golden brown.
- Add to the onions; stir red chili powder, ground cilantro, cumin, cinnamon powder, turmeric and garam masala (optional). Then heat for about 2 minutes. Set aside.
- Add chopped tomatoes and tomato puree to the onion mixture. Cook for 5 minutes. Add the fried chicken pieces.
- Add coconut milk and cook over low heat until chicken is thoroughly cooked.
- Sprinkle fresh chopped cilantro leaves and serve.