Zanzibar Curried Chicken
This recipe was given to my son by a restaurant chef in Zanzibar.
- 2 lbs. boneless Chicken pieces
- 1 Tbs. ginger (grated)
- 2 tsp. garlic (about 2 cloves finely chopped)
- 1 cup oyster sauce
- ½ tsp. salt
- ½ tsp pepper
- ¼ cup oil (sunflower or olive)
- ½ cup red onion (chopped)
- ½ cup green pepper (chopped)
- 1 Tbs. garlic paste
- 1 Tbs. ginger (fresh grated)
- ½ tsp. Mchuzi spice mix (if available)
- 1 tsp. Masala spice mix (clove, cumin, cinnamon, pepper, cardamom)
- ½ tsp. garlic powder
- ¼ tsp. cumin
- 1 cup tomatoes (chopped)
- ¼ cup tomato paste
- 1 cup coconut milk (unsweetened, fresh if available, or can of Thai Kitchen brand)
- 3 Tbs. curry powder
- ½ tsp. salt
- ½ cup carrots (shredded)
- Mix ginger, garlic oyster sauce, salt and pepper. Coat the chicken with the sauce and lay out in shallow baking tray. Bake at 350 F for 30 minutes.
- While chicken is baking, heat wok or large skillet with generous amount of oil.
- Saute onions about 5 minutes until they start to turn brown, stirring often.
- Add green pepper, garlic, ginger and stir a few minutes.
- Add tomatoes, curry, mchuzi, masala, garlic powder and cumin. Continue cooking 5 minutes.
- Add tomato paste and coconut milk, curry powder and salt. Stir until curry is thoroughly mixed.
- Add chicken pieces and continue cooking until sauce slightly thickens and chicken is heated through.
- Move to serving bowl and sprinkle carrots on top.
- Serve with cooked rice.
- Note: The chef went heavy on the spices. Every measurement was rounded.