Tongabezi Spiced Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they turn golden brown.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, ginger, and chili powder.
4. 4.
   Add the spice mixture to the pan and cook for a minute, stirring continuously to release the flavors.
5. 5.
   Add the diced tomatoes to the pan and cook until they soften and release their juices.
6. 6.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
7. 7.
   Pour in the coconut milk and season with salt to taste.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Make sure to use boneless, skinless chicken pieces for this recipe to ensure quick and even cooking.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili to the sauce.
• If you prefer a thicker sauce, simmer the curry uncovered for the last 10 minutes to allow some of the liquid to evaporate.
• To add a touch of freshness, squeeze some lemon juice over the curry before serving.
• Feel free to customize the recipe by adding vegetables like bell peppers or potatoes to the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Tongabezi Spiced Chicken Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Tongabezi Spiced Chicken Curry in a vibrant serving dish, allowing the rich colors of the curry to shine through. Accompany it with a side of steamed rice or naan bread to complete the presentation.