Zanzibar Chicken Recipe
Sauce prepared with chicken stock, fresh basil leaves and coconut milk and can be served with a plate of basmati rice
Equipment
- Sauce Pan
- Frying Pan
- Wooden Spatula
- Pestle
Ingredients
- 6 Large Fresh Basil Leaves
- 4 Tbsp Groundnut Oil
- 400 g Coconut Milk
- 250 ml Chicken Stock
- 2 Whole Lime (juiced),
- 1 Tsp Cumin Seeds
- 6 Cardamom Pods
- 1 Tsp Coriander Seeds
- 1 Medium Size Turmeric
- 3 Green Chilli
- 3 Small Tomatoes chopped
- 3 Cloves Of Garlic minced
- 1 Medium Onion chopped
- 2 Chicken Thigh (each cut into three),
Instructions
- Heat groundnut oil in a deep frying pan over medium heat and add the chicken
- Fry on each side for 2 minutes remove from the oil and set aside
- Add the onion garlic stir until translucent then add the chopped tomatoes one of the chilli (chopped) stir and let simmer for 3 minutes
- Place the turmeric coriander seeds cardamom pods cumin seeds into a small mortar and grind into a paste
- Add the ground paste to the onion and tomato simmering then add lime juice stir and let simmer for 2 minutes
- Add the chicken stock coconut milk stir and let simmer for 5 minutes
- Add the chicken stir and simmer on low heat for 15-20 minutes or until the chicken is cooked through
- Add the basil remaining chilli stir and let simmer for a minute
- Zanzibar chicken ready
- Serve with basmati rice or any side of your choice.