Recipe by MarraMamba
Paul Merret's version of a dish from zanzibar.
Top Review by TattooedMamaof2
This is great! I used 1 can of lite coconut milk and 1 can of broth, it's a good thing too because I had so much extra liquid! I also used 3 pieced chicken breasts (it's what I had on hand) instead of the whole chicken. I really enjoyed this, and am glad I came across it. Thanks!
- 2 tablespoons peanut oil
- 1 large chicken, jointed
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 3 green tomatoes, roughly chopped
- 1 fresh green chile, chopped
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 4 cardamom pods
- 300 ml chicken stock
- 2 (400 ml) cans coconut milk
- 2 tablespoons coconut cream
- 1 bunch basil leaves
- 1⁄2 cup green beans, blanched
- steamed rice
Directions See How It's Made
- Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
- Add the onion and garlic to the pan and fry for 5-8 minutes until soft. Tip in the tomatoes and chilli and cook for a few minutes more.
- Using a pestle and mortar, pound the turmeric, cumin seeds, coriander seeds and cardamom pods to a fine powder. Add to the pan along with the chicken pieces. Add the stock and coconut milk and bring to a gentle boil.
- Season well, cover and simmer for 1 hour.
- To serve: stir in the coconut cream. Grind the basil to a rough paste using a pestle and mortar, and swirl this into the pan. Add the green beans and serve with bowls of steamed rice.