Tongabezi Chicken Curry is a traditional Zambian recipe for a classic curry of chicken, butternut squash and sweet potatoes cooked in chicken stock with onions, tomatoes and curry powder. The full recipe is presented here and I hope you enjoy this classic Zambian version of: Tongabezi Chicken Curry.
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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
450ml chicken stock
2 small red chillies, finely chopped
300ml yoghurt
salt and black pepper, to taste
1 tbsp finely-chopped coriander
Method:
Add the sweet potatoes to salted boiling water and parboil in their skins for 10 minutes. Allow to cool 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 brown 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. 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 crisp on the outside. When the chicken is tender add the chillies to the pan and cook for 2 more minutes before stirring-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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