Ingredients
- Chicken pieces (thighs, drumsticks): 2 lbs
- Onion, chopped: 1 large
- Tomatoes, chopped: 2 medium
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tbsp
- Curry powder: 2 tbsp
- Coconut milk: 1 can (13.5 oz)
- Vegetable oil: 2 tbsp
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. Cook for another minute until fragrant.
- Step 3: Stir in the curry powder and chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened.
- Step 4: Add the chicken pieces to the pot and stir to coat them with the tomato-spice mixture.
- Step 5: Pour in the coconut milk, bring to a simmer, then reduce heat to low. Cover and cook for 30-40 minutes, or until the chicken is cooked through and tender.
Notes
- Refrigerate leftover East African Chicken in an airtight container for up to 3 days.
- For best flavor, gently reheat leftovers on the stovetop over medium-low heat, adding a splash of water or coconut milk if needed to prevent sticking.
- Serve this flavorful chicken with steamed rice or chapati to soak up the delicious sauce.
- For a richer flavor, toast the curry powder in a dry pan for a minute before adding it to the onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American