Tongabezi Chicken Curry RecipeOrigin: Zambia Period: Traditional |
Ingredients:
2 sweet potatoes 
Tongabezi Chicken Curry Preparation:Method:Add the sweet potatoes to salted boiling water and parboil in their skins for 10 minutes. Allow to cook then cut into thick slices. Season the chicken pieces with salt and pepper and fry in vegetable oil for about 15 minutes, or until golden borwn all over. Remove the meat from the pan and fry the onions in the remaining oil until golden before adding the tomatoes, garlic, ginger, cardamom and curry powder. Cook for a few minutes then return the chicken to the pan and add the stock and lemongrass. Cover and allow to simmer for 10 minutes, or until the chicken has cooked through. Meanwhile fry the sweet potato and squash in a separate pan over medium heat until they are browned and crispt on the outside. When the chicken is tender add the chillies to the pan and cook for 2 more minutes before stiring-in the yoghurt and heating through (but do not allow to boil). Add to a bowl, garnish with chopped coriander and serve with the fried vegetables. |
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