Description
Tender chicken thighs in a spicy coconut curry sauce.
Ingredients
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- 1/4 cup oil (sunflower, olive or canola)
- 2 medium onions, thinly sliced
- 4 large garlic cloves, pressed
- 3 tablespoons very finely chopped or grated fresh ginger (2 inch piece)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 cup crushed tomatoes (from a can)
- 4 pounds bone-in chicken thighs (about 12 thighs), skin removed & trimmed of fat
- 2 jalapeno peppers (seeds and membranes discarded), finely chopped
- 1 can unsweetened coconut milk (shake well before opening)
- Lemon wedges (to serve on the side)
Toppings (choose your favorites)
- 1/2 cup chopped peanuts
- 1/2 cup chopped cilantro
- 1/2 cup raisins
- Sliced bananas browned in a little butter
Instructions
- Heat oil in a large pot or dutch oven over medium heat until hot but not smoking. Add onions and cook 5-7 minutes until softened and starting to brown.
- Add garlic and ginger and stir for 20 seconds. Add dry spices and stir for 20 seconds. Add chopped tomatoes and chicken thighs. Cook, stirring, for 5 minutes to cook spices and flavor the chicken.
- Add coconut milk and chopped jalapeños. Stir to mix. Bring to a boil, then lower heat, cover, and simmer 30-35 minutes, until chicken is cooked through. Let chicken sit for a few minutes. Excess fat will rise to the surface and you can skim some of it off with a spoon, if you like.
- Serve in deep bowls with basmati rice, lemon wedges and an assortment of toppings. Enjoy!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Dish, Curry
- Method: Stovetop
- Cuisine: Tanzanian