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Zanzibar Coconut Chicken Curry by Emma Eats & Explores - Grainfree, Glutenfree, Sugarfree, Dairyfree, Paleo, SCD & Low Carb

Zanzibar Coconut Chicken Curry

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Zanzibar
Servings 4 people

Ingredients
  

  • 6 tbsps olive oil
  • 4 red onions
  • 6 cloves garlic
  • 1 kg chicken breasts
  • 1 inch fresh root ginger
  • 400 ml coconut milk
  • 1/2 lime juiced
  • salt and black pepper

Zanzibar Masala Curry Powder

  • 1/2 tsp ground coriander
  • 1 tsp cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp chilli powder

Instructions
 

  • Heat 4 tbsps of the oil over a medium heat.
  • Dice the onions and the garlic cloves and fry in the oil until softened and translucent.
  • In a food processor blend the softened onion and garlic until you have a paste. Set aside.
  • Meanwhile, heat the remaining oil and dice the chicken into bite-sized pieces.
  • Fry off the chicken pieces in the oil so that they are no longer pink.
  • Add the spices (ground coriander, cumin, ground ginger, cinnamon & chilli powder) to the cooked chicken.
  • Peel and grate the ginger and add to the spiced chicken.
  • Add the pureed onion and garlic, coconut milk and lime juice. Season well with salt & black pepper.
  • Cover and simmer for at least an hour, preferably two or more. Check the seasoning every so often and adjust if necessary.
  • Serve with traditional accompaniments.