Zanzibar Chicken Recipe



Zanzibar Chicken Recipe

Sauce prepared with chicken stock, fresh basil leaves and coconut milk and can be served with a plate of basmati rice
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch
Cuisine African
Servings 5 people


  • Sauce Pan
  • Frying Pan
  • Wooden Spatula
  • Pestle


  • 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),


  • 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.


Keyword Chicken, stew, Zanzibar

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