Yes, don’t be afraid that name is in Swahili.
Translated into English all it means is “Chicken curry from the coast.”
Don’t worry I kept turning the page every time I turned to this recipe. That name alone scared me. I thought it would contain chicken heads and tripe and sheep feet. While my dad is all for eating tripe and sheep feet I am not a fan. The smell as the sheep feet boils makes the house smell like a … there are no words to describe that smell and the tripe. Well the smell isn’t what puts me of the tripe it’s the look of it and I give myself the creeps every time I run my hands across the tripe lining… If I could eat it blindfolded without knowing I was eating it, then there would be no problem.
I really thought that this recipe would contain all of that and maybe even more, but alas it was just plain old boring chicken fillet. Was I relieved.
This was as upper easy dish to make, considering all the spices and then of course there was the prep of marinating the chicken overnight, which would not have been a problem, if my dad had looked where he was putting the milk carton. He placed the milk on top of the plastic wrap that was covering the chicken with all the sauces and guess what happened overnight.
Slowly dribble by dribble the sauce poured over the side, the longer to milk stood on top of the chicken bowl, the more the sauce dribbled over the top, thank goodness it didn’t dribble down the entire fridge, because there was no way I was spending my Sunday morning cleaning a fridge. This lockdown has turned me into a lazy person.
I loved this dish, there was a little hint of a chilli but I thought it would be stronger because this recipe contained chili powder, chili flakes and fresh green chilies and don’t forget garam masala and garam masala makes everything more fiery that it should be.
I won’t lie, I did have to drink a glass of water afterwards and there was some blowing of the nose in the tissue but nothing I could not handle. Not sure how my dad handled it, because he kept asking was this chicken or meat and why was there no bunny chow this Sunday and where was salad and what was I having to drink and and and all these questions even before I even had my first bite. I think he was a bit put off by the huge cinnamon stick I put in the food, it was visible to the naked eye and we all know how he goes on when he sees a cinnamon stick, like Rags he always asks did I put the entire forest in the curry or did I at least save some trees… Indian men I tell you.
I did adapt this recipe quite a bit, the original recipe asked for coconut cream and honey, both not typical Indian curry essentials… I left those out and then I did add in quartered potatoes, who doesn’t love a good chicken curry without potatoes?
- 1 x tbsp. ginger garlic paste.
- 1 ½ x tsp turmeric powder.
- 1 x tbsp. coriander powder.
- ½ x cup lemon juice.
- ½ x cup olive oil.
- 2 x tsp garam masala.
- 2 x tsp cumin powder.
- 1kg x chicken fillet, cubed.
- ½ x cup plain yoghurt.
- 2 x onions, finely chopped.
- A few curry leaves.
- 2 x tsp chili powder.
- Salt to taste.
- 1 x cinnamon stick.
- 1 x tsp paprika.
- 2 x tsp chilli flakes.
- 1 x tin crushed tomatoes, liquidized.
- 2 x green chilies, roughly chopped.
- 3 x potatoes, peeled and quartered.
- Fresh coriander to garnish.
- In a bowl, mix together the chicken with half the ginger garlic paste, half the turmeric powder and half the coriander powder.
- Mix in all the lemon juice, oil and yoghurt.
- Add in all the cumin powder, garam masala and give everything a good mix.
- Cover in cling film and pop into the fridge to marinade overnight.
- Heat about a ¼ cup of olive oil in a pot.
- Add the cinnamon stick, onions, salt and curry leaves.
- Saute till the onions are soft and transparent.
- Add in the tomatoes, cover and cook till they have released all their water.
- Add the remaining spices and ginger garlic paste and give it a good stir.
- Add in the chicken with the marinade and enough water to cover the chicken.
- Stir to combine everything.
- Cover and cook for 10 minutes.
- Add the potatoes and more water to cover the potatoes.
- Cover and cook till the potatoes are soft.
- You can add more water to prevent the food from sticking to the bottom of the pot.
- Garnish with fresh coriander before serving.