Spicy chicken zigni curry

Spicy chicken zigni curry

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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. 1 tablespoon vegetable oil
  2. 1kg skinless chicken thigh fillets, chopped
  3. 1 white onion, chopped
  4. 3 garlic cloves, crushed
  5. 2 sebago potatoes, peeled, chopped
  6. 410g can tomato puru00e9e
  7. 400g can chopped tomatoes with paste
  8. 2 chicken stock cubes
  9. 1 1/2 tablespoons red wine vinegar
  10. 4 hard-boiled eggs, halved
  11. Steamed rice, to serve
  12. Coriander leaves, to serve
  13. 1 tablespoon sweet paprika
  14. 1 teaspoon mixed spice
  15. 1 teaspoon ground coriander
  16. 1 teaspoon ground ginger
  17. 1 teaspoon ground cloves
  18. 1/2 teaspoon ground cardamom
  19. 1/4 teaspoon cayenne pepper

The instruction how to make Spicy chicken zigni curry

  1. 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.
  2. Meanwhile, make Berbere by combining all ingredients in a small bowl.
  3. 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.
  4. Stir in eggs. Cook for 5 minutes or until heated through. Serve curry with rice, sprinkled with coriander.

Nutritions of Spicy chicken zigni curry

fatContent: 790.134 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 5.8 grams saturated fat
sugarContent: 77.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 62 grams protein
sodiumContent: 412 milligrams cholesterol

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