Whip up this traditional East African curry for a spicy midweek meal. The berbere spice blend also makes a great rub for barbecues.
The ingredient of Spicy chicken zigni curry
- 1 tablespoon vegetable oil
- 1kg skinless chicken thigh fillets, chopped
- 1 white onion, chopped
- 3 garlic cloves, crushed
- 2 sebago potatoes, peeled, chopped
- 410g can tomato puru00e9e
- 400g can chopped tomatoes with paste
- 2 chicken stock cubes
- 1 1/2 tablespoons red wine vinegar
- 4 hard-boiled eggs, halved
- Steamed rice, to serve
- Coriander leaves, to serve
- 1 tablespoon sweet paprika
- 1 teaspoon mixed spice
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
The instruction how to make Spicy chicken zigni curry
- Heat 1/2 the oil in a large, deep frying pan over medium-high heat. Cook chicken, in 2 batches, stirring occasionally, for 6 minutes or until golden. Transfer to a heatproof plate.
- Meanwhile, make Berbere by combining all ingredients in a small bowl.
- Heat remaining oil in the same pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and berbere. Cook, stirring, for 1 minute or until fragrant. Add potato, tomato puru00e9e, chopped tomatoes, stock cubes and vinegar. Bring to a simmer. Season with salt and pepper. Return chicken to pan. Cook, covered, stirring occasionally, for 40 minutes or until chicken is tender.
- Stir in eggs. Cook for 5 minutes or until heated through. Serve curry with rice, sprinkled with coriander.
Nutritions of Spicy chicken zigni curryfatContent: 790.134 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 5.8 grams saturated fat
sugarContent: 77.4 grams carbohydrates
cholesterolContent: 62 grams protein
sodiumContent: 412 milligrams cholesterol