Zambian Tongabezi - Chicken Curry

Ingredients:

2 sweet potatoes 1 butternut quash, peeled and diced 4 large chicken pieces, halved Vegetable oil for frying 2 onions, finely chopped 2 tomatoes, blanched, skinned and diced 2 garlic cloves, finely chopped 3 tbsp grated ginger 6 cardamom seeds, crushed 1 tsp curry powder 450 ml chicken stock 2 salks lemongrass, bruised 2 small red chillies, finely chopped 300 ml yoghurt Salt and black pepper, to taste 1 tbsp finely-chopped coriander

Cooking Instructions: 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 chiken pieces with salt and peper 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 chiken 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.

#zambia #chicken #curry