I have not been to the exotic island of Zanzibar but this unpredictable weather in the Northeast has me dreaming of exotic and warmer locales. I have been enjoying the winter wonderland but being cooped up at home once again ( seems like a weekly occurrence) due to treacherous driving conditions can put a damper on the sinful pleasure of staying home from work midweek. Good thing that I had stopped at the store a few days ago in anticipation of yet another snow storm.
Whiz up some onions, garlic, green chillies and ginger, then brown chicken pieces, make a sauce and gently simmer for 20 - 30 minutes minutes. Serve drizzled with chopped basil, green chilies and steamed rice. There is nothing better than warming up with something wonderful and spicy on a snowy day. And I froze the leftovers for when I am not so prepared and find myself stuck at home because of another wintry mix ;)
Zanzibar Chicken Curry - Delicious Magazine
2 tb olive oil
2 tb butter
1 medium sized chicken - cut into 8 pieces
3 garlic cloves
2 medium sized onions
1 tb chopped ginger
2 green chillies - deseeded if you don't want this to be a spicy dish
2 tsp coriander powder
2 tsp cumin powder
5 cardamom pods - crushed
1 tin of coconut milk
1 1/2 cup water
salt to taste
1 1/2 stewed tomatoes
2 cinnamon sticks
Topping:
1 green chilli (deseeded)- minced
1 bunch basil - chopped
Heat butter and olive oil on medium heat and brown chicken pieces. Place on a platter.
Using a food processor, finely minced onion, ginger, garlic and 2 green chillies.
Use the leftover oil-butter mixture in the pot/saute pan used to brown chicken pieces, saute the onion mixture, cardamom pods and cinnamon sticks. Add in chicken pieces, cumin powder, coriander powder, salt to taste, tomatoes, water and coconut milk. Mix well, cover and bring to a boil. Reduce heat to a gentle simmer for 20 - 30 minutes. Serve curry sprinkled with chopped chilli - basil mixture with steamed rice.
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