East African-style coconut chicken

Step 1/4

• ½ kg chicken legs
• ½ tsp salt
• 1 onions
• 5 g ginger
• 2 cloves garlic
• 1 red bell peppers
• 3 potatoes
• ¼ lime

• bowl
• fine grater
• citrus press
• cutting board
• knife

Debone the chicken legs and set the bones aside for later use. Chop chicken into chunks, season with half of the salt, and set aside in a bowl. Finely dice the onions and mince the ginger and garlic. Remove the ends of the bell peppers, cut out the inner core, and slice into chunks. Peel potatoes and cut into chunks. Zest and juice the lime, reserving the zest for serving. Set all the vegetables aside.

Step 2/4

• 1 tbsp vegetable oil

• tongs
• large pot

Heat the oil a large pot set over medium-high heat. Sear the chicken pieces until golden brown, approx. 5 min. Remove from the pot and set aside. Add the reserved bones to the pan and fry for approx. 1 min.

Step 3/4

• ½ tsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp turmeric
• ½ stick cinnamon
• ½ tsp salt

• cooking spoon

Add the onions, garlic, and ginger to the pot and sauté for approx. 2 min. with the chicken bones. Add the curry powder, cumin, coriander, garam masala, turmeric, and the cinnamon stick. Season with remaining salt, stir well, and cook approx. 2 min., or until fragrant.

Step 4/4

• 400 ml coconut milk
• 75 ml water
• 200 g canned crushed tomatoes

Drain canned crushed tomatoes. Add water, the drained tomatoes, coconut milk, lime juice, bell peppers, and potatoes to the pot and stir well. Cook, covered, for approx. 15 min. Remove chicken bones, add seared chicken back to the pan, and let cook, uncovered, for approx. 5 min. more. Garnish with lime zest, and serve alone, or with rice. Enjoy!

Enjoy your meal!