This recipe is super Swahili and super delicious.
With a touch of turmeric, some lime juice, chilli flakes and lots of coconut, this dish is irresistable when paired with chapatis, ugali or plain rice. Let’s do this!
What you will need:
1 whole chicken, cut into 8 pieces
2 teaspoons of garlic ginger paste
1 onion, sliced
1 teaspoon of curry powder
1/2 a teaspoon of cayenne pepper
1/2 a teaspoon of chilli flakes
1 can of coconut cream (350ml)
2 tablespoons of oil
Juice of one lime
2 teaspoons of black pepper
2 tablespoons of cilantro/dhania, chopped
3 whole red chilies
Salt to taste
What to do:
Marinate your chicken with 1 teaspoon black pepper, 1 teaspoon garlic ginger paste, 1/2 of the lime juice and salt. Set aside for 1 hour to infuse flavour.
In a non-stick pan over medium heat, pour the 1 tablespoon oil and pan sear the chicken on both sides until golden brown (about 6 minutes each side) or until browned and cooked towards the inside. Once cooked, set aside.
In a separate pan over medium heat, add 1 tablespoon oil and sauté the onions until golden brown.
Add 1 teaspoon of garlic ginger paste. Mix well, then add the coconut cream, 1 teaspoon of curry powder, 1 teaspoon black pepper and the other 1/2 of the lime juice.
Bring to a boil until thick. Add the whole red chillies and adjust seasoning. Sprinkle some cilantro or dhania.