Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Paul Merret's version of a dish from zanzibar.

Ingredients Nutrition


  1. Heat the oil in a large pan and fry the chicken pieces for 2-3 minutes until browned, remove and set aside.
  2. 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.
  3. 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.
  4. Season well, cover and simmer for 1 hour.
  5. 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.


Most Helpful

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!

TattooedMamaof2 October 14, 2010

Great flavors! I followed recipe very closely, using lite coconut milk (to reduce fat), and I increased spices all in proportion, and increased green beans to 2 cups. The basil at the end was so fragrant and flavorful! The only negative thing I can say is that the prep time was more like 45 to 50 minutes, but well worth the time. Steamed rice is perfect for savoring the sauce - Don't want to waste a drop! I will be making this again. Made for ZWT4. Thanks for posting a delicious recipe, MarraMamba!

Divaconviva June 29, 2008

This was really good! I made a few changes, but still in the spirit of the recipe. I used chicken breasts, ripe tomatoes, homemade curry powder in lieu of the spices, light coconut milk, and made this a one pot meal by adding potatoes. It was all so yummy together!

Maito June 29, 2008

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