Chicken Mombasa
Indulge in the vibrant flavors of East Africa with Chicken Mombasa, a rich and aromatic chicken curry infused with a medley of warming spices and creamy coconut milk. Bone-in chicken thighs are simmered to tender perfection in a luscious sauce made with fresh ginger, garlic, and a blend of earthy spices like turmeric, cumin, and paprika. Hints of lemon juice and cilantro add brightness, while a touch of cayenne brings optional heat for spice lovers. This one-pot dish is perfect for pairing with steamed rice or soft flatbreads, making it an ideal choice for a comforting dinner or a crowd-pleasing centerpiece. Ready in just an hour, Chicken Mombasa promises a taste of exotic culinary tradition in every bite!
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Recipe Information
Ingredients
- 1 kg Chicken thighs (bone-in, skinless)
- 3 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Tomato paste
- 2 medium Tomatoes (pureed or finely chopped)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.5 teaspoon Cayenne pepper (optional, adjust to taste)
- 400 ml Coconut milk
- 1 cup Chicken stock
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the chicken thighs under cold water and pat dry with paper towels. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until the onion is golden and softened.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring constantly, to release their aroma.
Add the tomato paste and cook for 2 minutes to deepen the flavor.
Stir in the pureed tomatoes, ground coriander, ground cumin, ground turmeric, ground paprika, and cayenne pepper (if using). Cook the mixture for 5 minutes, stirring occasionally, until it thickens and the oil starts to separate from the spices.
Add the chicken thighs to the pot, stirring well to coat them with the spice mixture.
Pour in the coconut milk and chicken stock. Stir to combine and bring the mixture to a gentle simmer.
Cover the pot and let the chicken simmer over low heat for about 25-30 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
Season the curry with the remaining salt and black pepper. Stir in the lemon juice and let it simmer for an additional 2 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, chapati, or your favorite flatbread.
Nutrition Facts
Calories |
2825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 43.0 g | ||
| Protein | 279.4 g | 559% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 286 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3836 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
