Mchuzi wa Kuku na Korosho (Zanzibari Chicken and Cashew Curry)
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Ingredients
- 800 g bone-in chicken thighs
- 60 g cashew nuts
- 400 ml coconut milk
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp curry powder
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 994 kcal
- Protein
- 44.6 g
- Carbohydrate
- 72.8 g
- of which sugars
- 7.6 g
- Fat
- 58.3 g
- of which saturates
- 26.3 g
- Fibre
- 4.3 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Toast the cashew nuts in a dry frying pan for 2-3 minutes until golden, then roughly chop and set aside.
- 3
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 4
Stir in the garlic, ginger and curry powder and cook for 2 minutes.
- 5
Pour in the coconut milk, add the chicken thighs, cover and simmer for 30 minutes, turning once, until cooked through with no pink remaining.
- 6
Stir in the cashews and serve with the rice.
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