Chimodho Curry (Free-Range Chicken Curry)
Free-Range Chicken Curry, also known as Chimodho Curry, is a flavorful and aromatic dish from Zimbabwean cuisine. This dish is a perfect blend of spices and tender chicken, creating a comforting and satisfying meal.
Ingredients
- 1 whole free-range chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 3 cloves of garlic, minced
- 1 inch ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- 2 cups chicken broth
- 1 cup coconut milk
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until they are soft and translucent.
- Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the curry powder, ground coriander, ground cumin, turmeric, paprika, and cayenne pepper. Stir to combine with the onion mixture and cook for 1-2 minutes to toast the spices.
- Add the chicken pieces to the pot and coat them with the spice mixture.
- Pour in the chicken broth and chopped tomatoes. Season with salt, cover the pot, and let it simmer for 30-40 minutes or until the chicken is cooked through.
- Stir in the coconut milk and let the curry simmer for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Chopping board Knife Grater Measuring spoons Measuring cups Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Free-Range Chicken Curry with steamed rice or freshly baked naan bread.
Tips & tricks
For a spicier curry, increase the amount of cayenne pepper according to your preference.
Cost
$15