Directions
- 1Grab a bowl and add tomato paste, tamarind paste, paprika, cinnamon, turmeric, chilli flakes, curry powder, salt, ginger, and garlic.
- 2Add coconut cream, Greek yogurt, and lemon juice. Mix well to create the marinade.
- 3Wash and marinate chicken with the prepared sauce for at least three hours.
- 4Set aside 200ml of the sauce and add the remaining sauce to the marinated chicken.
- 5Cook the reserved sauce until thickened.
- 6Wash and soak basmati rice, then drain and set aside.
- 7Add olive oil, butter, diced onions, and the rice to a pan.
- 8Add a teaspoon of turmeric and enough water to fully cover the rice. Add two chicken stock cubes.
- 9Parboil the rice until almost done, then drain it and add it to another pan.
- 10Add frozen peas, cover, and let it steam on low heat.
- 11Grill the chicken or bake it in the oven.
- 12Prepare a Kachumbari salad to serve on the side.
- 13Add the cooked sauce to the grilled chicken.
- 14Serve the Swahili grilled chicken over the rice, garnished with boiled eggs and kachumbari.
Ingredients
- 500 gms chicken thigh with bone or mixed
- 1.5 tbsp tamarind paste
- 1.5 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp Spanish paprika or chilli powder
- 2 tsp garlic paste
- 2 tsp grated ginger
- 1 tsp salt
- 1 tsp chilli flakes
- 1 tsp curry powder
- 1 tbsp tomato paste
- 0.5 tsp citric acid or squeeze of lemon
- 0.5 cup coconut milk
- 0.25 cup mint laban or greek yoghurt
- 1 tsp chopped mint
- 3 cups Basmati rice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion
- 1 tsp turmeric powder
- 2 chicken stock cubes
- 0.25 cup frozen peas
Equipment
bowlwhiskmeasuring cuppangrill or oven
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