Zulu Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cayenne pepper
• 1 can Coconut milk
• 2 Tomatoes, diced
• 1/4 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice
• to taste Salt
• 2 tablespoons Vegetable oil

restaurant_menu Method

1. 1.Heat vegetable oil in a large pan over medium heat.
2. 2.Add the chopped onion and cook until softened, about 5 minutes.
3. 3.Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. 4.Add the chicken pieces to the pan and cook until browned on all sides.
5. 5.In a small bowl, mix together the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper.
6. 6.Sprinkle the spice mixture over the chicken and stir well to coat.
7. 7.Add the diced tomatoes and coconut milk to the pan, and season with salt to taste.
8. 8.Bring the mixture to a simmer, then reduce the heat to low.
9. 9.Cover the pan and let the curry simmer for 30 minutes, or until the chicken is cooked through and tender.
10. 10.Stir in the chopped cilantro and lemon juice.
11. 11.Serve the Zulu Chicken Curry over steamed rice or with naan bread.
12. 12.Garnish with additional cilantro, if desired.

lightbulb_outline Tips

• chevron_rightFor a spicier curry, add more cayenne pepper or chopped chili peppers.
• chevron_rightIf you prefer a milder curry, reduce the amount of curry powder and cayenne pepper.
• chevron_rightFeel free to customize the recipe by adding vegetables like bell peppers or peas.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.