Moffat Mungazi
Coconut curry chicken stew
THE sauce gets a lot of flavour from the chicken because it does not use chicken stock.
So I really urge you to use bone-in, skin-on chicken pieces as they are fattier and juicier so they add more flavour into the sauce.
I like to use a mix of thighs and drumsticks, but you could just use one or the other.
However, you can use boneless thighs and breast, though my caveat is that the sauce won’t be quite as flavourful.
Directions in recipe notes!
Spices — Cumin, coriander and turmeric for flavour.
Chilli or cayenne pepper for spiciness!
It’s not a super spicy curry but if you are concerned about the amount of chilli, reduce or omit then you can add it in at the end, bit by bit.
Onion, ginger and garlic – Aromatic flavour base.
I really urge you to use fresh ginger and garlic, but if you are out and you are determined to still make this, then substitute with 1 teaspoon of powder instead (add with the other spices).
I get it, I have been there!
Coconut milk – Not all coconut milks are created equal! Economical ones are more water and less coconut.
Low fat coconut milk will work, but sauce will be thinner and not as good coconut flavour.
You can thicken with a teaspoon of cornflour mixed with splash of water, add with coconut.
Canned tomato – Use crushed or finely diced to ensure it breaks down in the simmer time for this recipe.
Also, if you know the brand you use is quite sour (economical brands can tend to be) add a smidge of sugar.
Coriander / cilantro – Some for stirring in, some for garnish.
If you are a coriander hater, substitute with baby spinach or parsley.
Fresh lemon juice — Just a bit, stirred in at the end, to brighten up the sauce a bit.
If you don’t have lemon on hand, you can substitute with apple cider vinegar.
Traditionally, the chicken is char grilled before simmering in the sauce which adds extra flavour.
I have opted to pan sear.
If you fire up your grill for the chicken, I will be impressed!!
Season and sear – Sprinkle the chicken with salt and pepper, sear to brown the skin, then remove onto a tray.
The skin side of the thighs will take around 4 to 5 minutes, then just cook the flesh side for 1 minute to seal the surface.
As for the drumsticks, just do the best you can! I brown 3 sides, about 2 minutes on each side.
The chicken will still be raw of the inside which is fine because they finish cooking in the sauce.
Sauté aromatics and spices – Next, give the onion a head start on the sautéing before adding the ginger and garlic. Once the onion is softened, add the spices and cook them for 30 seconds.
This steps makes the flavour in the spices bloom!
Sauce – Add the coconut milk, tomato and salt, then stir.
Return chicken into the pot, including any juices on the tray.
Arrange the chicken so it is submerged as best as possible, though if some is poking out that’s ok as it will steam-cook.
Also, the chicken will shrink a bit as it cooks so they will fit better.
Simmer for 10 minutes with the lid on, then 20 minutes with the lid off which will allow the sauce to reduce and thicken. Give it a stir every now and then to ensure the base isn’t catching.
Finish and serve – Just before serving, stir in the fresh lemon juice and half the coriander leaves. Serve over rice, garnished with the remaining coriander leaves!
Ingredients:
Seasoned chicken:
4 chicken thigh fillets , skin-on and bone-in (~250g each)
4 chicken drumsticks (~150g / )
3/4 tsp cooking salt
1/2 tsp black pepper
The Curry:
2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1)
1 onion , finely diced
3 garlic cloves , finely minced
2 tsp ginger , finely minced
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
1 tsp pure chilli powder or cayenne pepper , reduce or omit to taste
400g / 14 oz coconut milk , full-fat
400g crushed or canned tomato
1 1/4 tsp cooking salt
2 tbsp lemon juice (sub apple cider vinegar)
1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit
Instructions:
Season chicken – Pat chicken dry using paper towels then sprinkle with the salt and pepper.
Brown chicken – Heat oil in a large heavy based pot over high heat.
Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown.
Turn and cook the other side for 1 minute.
Transfer to a plate (it will still be raw inside).
Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side.
Transfer to the plate.
Sauté aromatics – Turn heat down to medium high.
Add the onion and cook for 1 minute until softened.
Add garlic and ginger, cook for 30 seconds.
Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.
Sauce – Add coconut milk, tomato and salt.
Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.
Simmer 30 min – Once the sauce comes to a simmer, reduce the heat so it is bubbling gently.
Cover and cook for 10 minutes.
Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn’t catch.
Finish and serve – Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!
Recipe Notes:
1. Coconut oil will give this extra coconut flavour, but you can use regular oil.
2. Chicken thighs and drumsticks are best because they stay juicy in the sauce simmer time required.
Boneless thighs and breast will work but sauce flavour won’t be as good (see Ingredients section in post), but you can use them.
Whole boneless thighs – sear per recipe then add back in for last 10 min of sauce simmer time.
Breast – cut into bite size pieces, simmer only 5 min.
3. Pure chilli powder – not to be confused with chili powder which is a spice mix.
Pure chilli powder is spicy!
Control spiciness – just leave the cayenne / chilli out and stir in bit by bit at the end.
4. Coconut milk – Not all coconut milks are created equal! Economical ones are more water and less coconut.
Low fat coconut milk will work but sauce will be thinner and not as good coconut flavour.
You can thicken with a teaspoon of cornflour mixed with splash of water, add with coconut.
5. Roti – I am a little obsessed with store bought frozen rotis, the flaky flatbreads that can be cooked from frozen!
Readily available at regular grocery stores these days.
6. Leftovers will keep for three to four days in the fridge.
Nutrition per serving, assuming six servings. – Online.
Online Reporter