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Tanzanian Chicken, Coconut-Curry, Zanzibar Style

Bone-in chicken simmered in a full, warmly spiced coconut curry sauce — Zanzibar's spice-island cooking applied to poultry.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 380kcal

Ingredients

  • 3 lb bone-in chicken thighs and drumsticks skin removed
  • 2 tbsp coconut oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp curry powder
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 2 tomatoes diced
  • 1 1/2 cups coconut milk
  • Fresh cilantro, chopped
  • Salt to taste

Instructions

  • Heat coconut oil in a large pot over medium-high heat. Season chicken with salt, brown in batches, 3 minutes per side. Set aside.
  • In the same pot, sauté onion 5 minutes until softened.
  • Add garlic and ginger, cook 1 minute.
  • Stir in curry powder, cardamom, and cinnamon, cook 1 minute until fragrant.
  • Add tomatoes, cook 5 minutes until broken down, scraping up any browned bits.
  • Pour in coconut milk, bring to a simmer.
  • Return chicken to the pot, cover, and simmer 20–25 minutes until chicken is tender and cooked through.
  • Season with salt, top with cilantro, and serve hot.

Nutrition

Serving: 1serving | Calories: 380kcal | Protein: 32g | Fat: 26g | Fiber: 2g
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