Zanzibari curry with date chutney
4
1 hr 30 mins
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Zanzibar was once the biggest producer of cloves in the world and cloves are still a key flavour in the local cuisine. Here they're used in a fragrant clove masala which is added at the end of cooking to give a lovely depth of flavour.
Ingredients
4
chicken legs or large thighs , (skin removed if you prefer)
1
large
onion , finely chopped
3
cloves
garlic , finely chopped
1
tbsp
fresh ginger , finely chopped
3
tomatoes , roughly chopped
1
lime
50
g
pitted dates or raisins , roughly chopped
200
ml
full fat coconut milk
Rice , to serve
Clove masala
Chutney spices
Zanzibari curry powder
Instructions
Fry the onions in 2 tbsp oil for 10 minutes
Soak the dates and chutney spices in 75 ml freshly boiled water from the kettle.
Add the garlic , ginger and chicken to the softened onion and fry for 10 minuteschicken begins to cook around the edges.
Add the Zanzibari curry powder , 1 tsp salt, the coconut milk and ⅔ of the tomatoes then cover and simmer for 45 minuteschicken is cooked through to the bone and the sauce is rich and thick.
Cook the rice now.
Blend the soaked dates and chutney spices (including all the soaking liquid) with the remaining tomato, juice of ½ the lime and a big pinch of salt to a smooth sauce. Leave to one side.
Squeeze the juice of the remaining ½ lime into the curry and sprinkle over the clove masala, then serve with the rice and chutney on the side.
The Spicery
