Stranger Foods

Photograph of Zanzibari curry with date chutney.

ZanzibariZanzibari curry with date chutney

Serves 4 | Prep 25 mins | Cook 1 hr 5 mins

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.

Source: The Spicery

Ingredients

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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

1 tsp garam masala

Chutney spices

1½ tsp chilli flakes

Zanzibari curry powder

2 tbsp curry powder

Instructions

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Fry the onions in 2 tbsp oil for or until soft and translucent.
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 or until the chicken 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 or until the chicken 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.

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