Mchuzi wa Kuku (Tanzanian Coconut Chicken Curry)
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Ingredients
- 800 g bone-in chicken thighs
- 400 ml coconut milk
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp curry powder
- 300 g ripe plum tomatoes
- 1 lime
- 2 tbsp vegetable oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 929 kcal
- Protein
- 42.7 g
- Carbohydrate
- 71.7 g
- of which sugars
- 8.9 g
- Fat
- 51.9 g
- of which saturates
- 25.2 g
- Fibre
- 5.1 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
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic, ginger and curry powder and cook for 2 minutes, then add the chopped tomatoes and cook for 5 minutes.
- 4
Pour in the coconut milk, add the chicken thighs, cover and simmer for 30 minutes, turning once, until cooked through with no pink remaining.
- 5
Squeeze over the lime juice and serve with the rice.
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