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.
