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This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.

– Zehra, The FitNest

Ingredients

For the Chicken

• 1 lb Crescent Foods Boneless Chicken Breast cut into pieces.
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp green chutney
• Squeeze of fresh lemon juice

For the sauce

• 1 can coconut milk
• 1 small tomato
• ¼ tsp turmeric
• 2 tbsp fresh lemon juice
• 1 small onion
• 1 tbsp green chutney
• 1 tsp salt
• 1 tbsp flour or cornstarch (to thicken sauce)

2 tbsp avocado oil
3-4 small potatoes cut into pieces

PREPARATION

1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney and lemon. Let sit for 30 minutes to a few hours.
2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.
3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney and salt and blend well till smooth.
4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in sauce for 12-15 minutes.
5. Add lemon juice, or salt to taste, garnish with fresh cilantro.
6. Serve with Basmati Rice or Roti.

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