Zanzibar Coconut Chicken Curry

Returning from our incredible honeymoon in Zanzibar left me desperate for some of the delicious flavours we experienced over there.  We ate our fill of fresh curries, some sweet, some spicy, some dry, some with thick sauces, and I hope I picked up a few tips along the way.

On our trip to Stone Town, we bought some incredible spices in the market and once back home I was desperate to try them out in the kitchen.

I normally prefer quite a spicy curry but this Zanzibar Coconut Chicken Curry is quite mild.  It has a warming spice to it rather than lots of heat!  It also has a mild coconut flavour, balanced by the lime and ginger so it’s not too sweet or creamy.

To make the Zanzibar Coconut Chicken Curry, start by heat 4 tbsps of the oil over a medium heat.  While the oil is warming, dice the onions and the garlic cloves. (They don’t need to be perfect as you will be blending them in a minute!). Once the oil is up to temperature, fry the diced onions and garlic until they are softened and translucent.

Once softened, remove them from the heat and add them to a food processor.  Blend them until you have a sort of paste. Set this aside until later in the recipe.

Meanwhile, heat the remaining oil and cut the chicken breasts into bite-sized pieces.  Fry off these chicken pieces in the oil so that they are no longer pink and cooked all the way through.  Add the spices (ground coriander, cumin, ground ginger, cinnamon & chilli powder) to the cooked chicken.  Fry these off for a while to release the flavours and aromas.

(I had bought pre-mixed Zanzibar Masala Curry Powder from the market in Stone Town, but if you want to make your own the ingredients are in the recipe below.  Just mix the given amounts of the various spices for the same spice blend that I used).

Next, you need to peel and grate the ginger and add to the spiced chicken.  Then add in the pureed onion and garlic, coconut milk and lime juice.  Season with plenty of salt and pepper to bring out the flavours.

Cover The Zanzibar Coconut Chicken Curry and simmer for at least an hour, preferably two or more. Check the seasoning every so often and adjust if necessary. (Always a good excuse to have another taste!)

When the curry is ready, the sauce will have thickened slightly and the whole house will smell incredible.  Traditionally, in Zanzibar, curries are served with Roti, a flatbread but you can serve yours with whatever accompaniments you like.  I served mine with my favourite black rice, some poppadoms and a spoonful of thick yoghurt.  I think it would also be fab served with my Lemon & Coriander Cauliflower Rice.

The result was delicious and it took me right back to the rooftops of Stone Town and the beaches of Kizimkazi!  It’s amazing how tastes and smells can evoke so many memories!

Zanzibar Coconut Chicken Curry

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

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.

Allergy & Dietary Information for Zanzibar Coconut Chicken Curry

This Zanzibar Coconut Chicken Curry recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  It’s also suitable for SCD, Paleo & Low Carb Diets.

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