Mozambican Coconut Chicken Curry & Coconut Rice🇲🇿

CREDITS

Family recipe
Bismillah Ar Rahman Ar Rahim

INGREDIENTS

1 tablespoon Olive Oil2 teaspoons of ginger garlic3 tablespoon Curry Powder1 teaspoon Tumeric1 tablespoon of lemon juice 2 teaspoons crushed chillies1kg boneless chicken thighs diced1 tin chopped tomatoes & onion2 tablespoon Peanut butter½ can coconut milk 1 teaspoon Salt½ teaspoon Black Pepper
Rice:3 cups of short grain rice.½ tin coconut milk2 bay leaves 4 cups of boiling water2 teaspoons of salt

METHOD

Marinate chicken in peanut butter, curry powder, crushed chillies, black pepper, lemon juice and turmeric for 30 minutes
Heat the oil in a large pan and fry garlic/ginger until fragrant
Add in marinated chicken.
Stir in tomatoes and saltCook for 20 minutes on medium heat.
Add in coconut milk and cook for a further 15 minutes or until oil comes to the top. Switch off stove and let steam.
Rice:Add coconut milk, bay leaves & salt to a pot let simmer.Add 4 cups of boiling water and 1 tablespoon of olive oil.Stir in rice.Allow water to absorb switch off and steam.
Alhamdullilah all done.

INFO & TIPS

Don't be intimidated by the peanut butter as the flavour hardly comes through as well as the coconut milk flavour.

If you are looking for a overpowering coconut nut taste add coconut cream instead.

Garnish with parsley for colour I clearly didn't have any today😂

POSTED ON

05 Nov 2021

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