Tongabezi Chicken Curry (Zambia)
Recipe Courtesy of: Delintia.com
Ingredients:
500g of Chicken Breast 2 Onions
2 Garlic Cloves
3cm of Fresh Ginger
1 Carrot
1 Chili Pepper or Hot Paprika
2 Sprigs of Lemongrass
½ Teaspoon of Curry
½ Teaspoon of Cardamom
½ Teaspoon of Coriander
3-4 Tomatoes (They can be canned)
1 Teaspoon of Tomato Puree
500ml of Chicken Broth
200g of Thick Yogurt or Sour Cream (10-12% Fat)
Black Pepper
Salt
Fresh Coriander for Sprinkling
2 Sweet Potatoes
Directions:
- Rinse the meat, dry it and cut it into pieces. Season with black pepper and salt.
- Cut the onion, garlic, ginger, and chili pepper into very small pieces and put them into a deep pan together with a little olive oil or sunflower oil.
- Add the grated carrot and fry until the onion becomes transparent and then add the meat, coriander, cardamom, curry, and lemongrass. Cook until the meat browns.
- Add the tomatoes (peeled and cut) and tomato puree and cook until the liquid evaporates.
- Add the chicken broth and season with salt. When it starts boiling, lower the heat and cook for about 1 hour under a lid until the sauce thickens.
- Add the yogurt and remove from the heat.
- Serve onto boiled rice and with a sweet potato garnish.
Sweet potatoes: Peel the potatoes and cut them into cubes. Soak them into cold water for about half an hour. Drain them from the water and dry them. Fry in heated sunflower oil. You can also bake them in the oven. In this case, after drying them you should season them with salt, hot paprika, coriander and cardamom. Pour olive oil onto them and put them into a big baking tray. Bake at 200°C for about 20-25 minutes.