Curries, casseroles, tagines, stews, what have they got in common?… flavours kicking and screaming from one pot!
The smell seduced my son away from his laptop to find out what was cooking! I had to admire his impatience, or patience, as he waited for me to take some pics (if that makes any sense). After a heaped serving, he packed away the rest for his breakfast the next day … yes, Chicken Zanzibar Curry for breakfast!! I managed to save a couple of pieces for a tasty, juicy sandwich later!
2 onions, sliced
3 garlic cloves, crushed
2cm/1 inch ginger, grated
1 tsp mustard seeds
2 heaped tbsp. Zanzibar curry powder
8 chicken drumsticks
250ml/9floz coconut milk
1 scotch bonnet chilli or 3 fresh green chillies
1 courgette, chopped
1 medium sweet potato, chopped
salt and pepper to season
oil to shallow fry
- Blend the onions, garlic and ginger into a paste and set aside.
- Heat a large saucepan on a medium heat add some oil and the mustard seeds
- Once the mustard seeds start to pop, add the blended onion paste and fry.
- When the onion mix is lightly golden, add the Zanzibar curry powder and stir until fragrant.
- Lower the chicken pieces in batches into the pan to coat and brown on both sides.
- Pour in the coconut milk, add the chilli and leave to simmer for 10 minutes.
- Stir in the vegetables and a little hot water to the consistency you want.
- Partially cover and simmer until the chicken and vegetables are cooked through.
Serve with steamed spinach rice.