East African-style coconut chicken

Based on 17 ratings

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg chicken legs
800 ml coconut milk
2 tsp salt (divided)
onions
10 g ginger
4 cloves garlic
red bell peppers
potatoes
½ lime (zest and juice)
2 tbsp vegetable oil
1 tsp curry powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
2 tsp ground turmeric
1 stick cinnamon
150 ml water
400 g canned crushed tomatoes
Metric
Imperial

Utensils

  • bowl
  • fine grater
  • citrus press
  • cutting board
  • knife
  • tongs
  • large pot
  • cooking spoon

Nutrition per serving

Cal
1128
Protein
55g
Fat
83g
Carb
39g

Step 1/4

Debone the chicken legs and set the bones aside for later use. Chop chicken into chunks, season with half of the salt, and set aside in a bowl. Finely dice the onions and mince the ginger and garlic. Remove the ends of the bell peppers, cut out the inner core, and slice into chunks. Peel potatoes and cut into chunks. Zest and juice the lime, reserving the zest for serving. Set all the vegetables aside.
  • 1 kg chicken legs
  • 1 tsp salt
  • 2 onions
  • 10 ginger
  • 4 cloves garlic
  • 2 red bell peppers
  • 6 potatoes
  • ½ lime
  • bowl
  • fine grater
  • citrus press
  • cutting board
  • knife

Debone the chicken legs and set the bones aside for later use. Chop chicken into chunks, season with half of the salt, and set aside in a bowl. Finely dice the onions and mince the ginger and garlic. Remove the ends of the bell peppers, cut out the inner core, and slice into chunks. Peel potatoes and cut into chunks. Zest and juice the lime, reserving the zest for serving. Set all the vegetables aside.

Step 2/4

Heat the oil a large pot set over medium-high heat. Sear the chicken pieces until golden brown, approx. 5 min. Remove from the pot and set aside. Add the reserved bones to the pan and fry for approx. 1 min.
  • 2 tbsp vegetable oil
  • tongs
  • large pot

Heat the oil a large pot set over medium-high heat. Sear the chicken pieces until golden brown, approx. 5 min. Remove from the pot and set aside. Add the reserved bones to the pan and fry for approx. 1 min.

Step 3/4

Add the onions, garlic, and ginger to the pot and sauté for approx. 2 min. with the chicken bones. Add the curry powder, cumin, coriander, garam masala, turmeric, and the cinnamon stick. Season with remaining salt, stir well, and cook approx. 2 min., or until fragrant.
  • 1 tsp curry powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 1 stick cinnamon
  • 1 tsp salt
  • cooking spoon

Add the onions, garlic, and ginger to the pot and sauté for approx. 2 min. with the chicken bones. Add the curry powder, cumin, coriander, garam masala, turmeric, and the cinnamon stick. Season with remaining salt, stir well, and cook approx. 2 min., or until fragrant.

Step 4/4

Drain canned crushed tomatoes. Add water, the drained tomatoes, coconut milk, lime juice, bell peppers, and potatoes to the pot and stir well. Cook, covered, for approx. 15 min. Remove chicken bones, add seared chicken back to the pan, and let cook, uncovered, for approx. 5 min. more. Garnish with lime zest, and serve alone, or with rice. Enjoy!
  • 800 ml coconut milk
  • 150 ml water
  • 400 canned crushed tomatoes

Drain canned crushed tomatoes. Add water, the drained tomatoes, coconut milk, lime juice, bell peppers, and potatoes to the pot and stir well. Cook, covered, for approx. 15 min. Remove chicken bones, add seared chicken back to the pan, and let cook, uncovered, for approx. 5 min. more. Garnish with lime zest, and serve alone, or with rice. Enjoy!