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Prep 15 mins
Cook 45 mins
Posting this for ZWT 2006, this is an Eastern Africa dish from Swahili. As it uses curry, if you've looked at my recipes before, you should have KNOWN you'd find something like it here hehehe. This gets served over hot rice.
- 2 -3 tablespoons cooking oil or 2 -3 tablespoons butter
- 1 large onion, finely chopped (about 1 1/2 cups)
- 2 green peppers, chopped (about 1 1/2 cups)
- 1 garlic clove, minced
- 1⁄2 teaspoon ground ginger
- 2 teaspoons curry powder
- 1⁄4 teaspoon ground cloves
- 1 teaspoon salt
- 1 (3 lb) roasting chickens, cut into serving-sized pieces
- 1 cup water
- 4 potatoes, cleaned and cut into quarters (about 2 lbs)
- 3 ripe tomatoes, cut into chunks (about 1 1/4 cups)
- 2 cups coconut milk
- 1⁄4 cup fresh cilantro or 1⁄4 cup parsley, chopped
- 1 tablespoon lemon juice (optional)
- Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
- Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
- Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
- Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
- Stir in the tomatoes and cook for a few minutes more.
- Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
- Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.