Mombasa Chicken
Transport your taste buds to the vibrant coast of East Africa with Mombasa Chicken, a rich and aromatic dish brimming with bold flavors inspired by Swahili cuisine. Perfectly marinated bone-in chicken combines with the warming spice blend of coriander, cumin, turmeric, and paprika, creating a luscious, creamy coconut milk curry. The dish is further elevated by the addition of slit green chilies for a subtle kick and a zesty burst of lemon juice. Simmered to tender perfection, this comforting curry is garnished with fresh cilantro and pairs beautifully with steamed rice, chapati, or naan. Ideal for weeknight dinners or special gatherings, Mombasa Chicken is an easy-to-follow recipe that brings exotic flavors to your table, ready in just an hour. Try this irresistible fusion of spice, creaminess, and heat for a truly unforgettable mealtime experience!
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Recipe Information
Ingredients
- 1.5 kg Chicken (bone-in, skinless, cut into pieces)
- 6 pieces Garlic cloves (minced)
- 2 tablespoons Ginger (grated)
- 2 tablespoons Lemon juice
- 3 tablespoons Vegetable oil or coconut oil
- 2 medium-sized Onion (finely chopped)
- 3 medium-sized Tomatoes (finely chopped)
- 1 cup Coconut milk
- 2 pieces Green chilies (slit lengthwise)
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika or Kashmiri chili powder
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Water
Instructions
In a large bowl, combine the chicken pieces with minced garlic, grated ginger, lemon juice, and 0.5 teaspoon of salt. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Heat the vegetable oil or coconut oil in a large, deep skillet or pot over medium heat.
Add the chopped onions and sauté for 5-7 minutes until they become golden brown.
Stir in the chopped tomatoes and cook for another 5 minutes, mashing them gently until they form a thick paste.
Add coriander powder, cumin powder, turmeric powder, paprika (or Kashmiri chili powder), and the remaining 1 teaspoon of salt. Stir well to toast the spices for about 1 minute.
Add the marinated chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, to sear the chicken on all sides and coat it in the onion-tomato-spice mixture.
Pour in the coconut milk, water, and slit green chilies. Stir to combine and bring the mixture to a gentle simmer.
Lower the heat, cover the pot with a lid, and let the chicken cook for 25-30 minutes, stirring occasionally, until it is tender and cooked through. If the sauce thickens too much, add a splash of water to adjust the consistency.
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro and serve hot with steamed rice, chapati, or naan.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 38.2 g | ||
| Protein | 358.6 g | 717% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 367 mg | 28% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5203 mg | 111% | |
*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.
