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.