Ingredients
- Chicken pieces (bone-in, skin-on) – 2 lbs
- Onion, chopped – 1 large
- Garlic, minced – 4 cloves
- Ginger, grated – 1 tablespoon
- Tomatoes, diced – 1 (14.5 oz) can
- Coconut milk – 1 (13.5 oz) can
- Curry powder – 2 tablespoons
- Vegetable oil – 2 tablespoons
Instructions
- Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- Step 3: Add the chicken pieces to the pot and brown on all sides.
- Step 4: Stir in the curry powder, diced tomatoes, and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the chicken is cooked through and tender.
- Step 5: Uncover the pot and simmer for another 10-15 minutes to allow the sauce to thicken slightly.
- Step 6: Serve hot with rice or ugali (cornmeal porridge).
Notes
- Store leftover East African Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to prevent sticking.
- Serve this fragrant chicken with a side of steamed greens like sukuma wiki (collard greens) for a truly authentic East African meal.
- For a richer flavor, lightly toast the curry powder in a dry pan for a minute or two before adding it to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American