Pangani
Dive into the rich, aromatic flavors of Pangani, a versatile and comforting dish inspired by East African culinary traditions. This one-pot wonder features tender chicken thighs, succulent beef, or hearty vegetables like eggplant and zucchini, all simmered to perfection in a luxurious coconut milk-based sauce infused with garlic, ginger, and a trio of warming spices—turmeric, cumin, and coriander. Freshly chopped tomatoes add a hint of tang, while a squeeze of lime or lemon juice brightens the flavors for a tantalizing finish. Topped with vibrant cilantro for a fresh garnish, Pangani is perfect served over fluffy steamed rice or paired with warm flatbread to soak up the creamy, spiced sauce. Ready in just an hour, this dish is ideal for weeknights or special gatherings, offering a balance of coziness and global flair sure to impress!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (or substitute with beef or vegetables like eggplant and zucchini)
- 400 ml Coconut milk
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 2 medium Tomato, finely chopped
- 2 tablespoons Vegetable oil or coconut oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime or lemon juice
Instructions
Begin by preparing all the ingredients: chop the onions and tomatoes, mince the garlic, grate the ginger, and measure out the spices.
If using chicken or beef, cut it into bite-sized pieces. If using vegetables, chop them into even chunks for uniform cooking.
Heat the vegetable oil or coconut oil in a large, heavy-bottomed pan or skillet over medium heat.
Add the chopped onions and sauté for about 5 minutes, or until they become soft and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring frequently to prevent burning.
Add the turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds to release the aroma of the spices.
Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes break down and form a thick, paste-like mixture.
Add the chicken, beef, or vegetables to the pan, stirring to coat with the spice mixture. Cook for 5 minutes, allowing the protein or vegetables to begin cooking through.
Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes if using chicken or beef (or 15 minutes for vegetables), stirring occasionally.
Season the stew with salt and black pepper to taste. Adjust the flavors by adding more salt or spice if needed.
Once the ingredients are tender and the sauce has thickened, stir in the fresh lime or lemon juice for a touch of brightness.
Garnish the dish with chopped fresh cilantro before serving.
Serve hot with steamed rice, flatbread, or your preferred side.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 10.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 670 mg | 14% | |
*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.
