An East African dish that has Arabic and Indian influences, creamy from the coconut milk, spiced with green chilies and sour from lemon and tamarind. Chicken is marinated and charred ideally over a coal grill and served with this delicious sauce. Really easy to make with Masala Mama’s Coconut Curry that has tamarind in it already.
- Prep time 2 hours 10 minutes
- Serves 4
- For the marinade:
1½ - 2 pounds
chicken drumsticks, trimmed
small onion or large shallot
cloves of garlic
1½ inch pieces
green chilies (approximately 1 jalapeño or 2 serrano peppers) deseeded for a milder curry
- Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat.
- In a food processor, combine and puree tomatoes, onion, garlic, ginger, green chilies. Mix in salt and oil. Put the chicken pieces into a large zip-lock bag and add the marinade. Seal the bag and give the chicken a gentle massage, rubbing the marinade into the cuts and under the skin. Refrigerate for at least 2 hours.
- Once marinated, remove the chicken from the marinade, and set the marinade aside, it will be used for the sauce. Grill the chicken, turning over as needed until chicken is well colored, charred and cooked through.
- While the chicken in grilling, add the saved marinade to a large pot and cook until most of the water has evaporated and the marinade is cooked, about 10-15 minutes. Add Masala Mama Coconut Curry, 1 cup of coconut milk and ¼ cup chicken stock.
- Add the grilled chicken, bring to a simmer and cook, shaking the pan every once in a while, until the flavors have melded, about 10 minutes.
- Add more chicken stock if too thick and adjust coconut milk and salt to taste.
- Just before serving, add a generous squeeze of lemon juice, garnish with fresh cilantro and some lemon wedges.
- Serve with rice, naan or nice crusty bread. Here’s a recipe for Mama’s Perfect Basmati Rice.
- TIP: Heat naan on a hot cast iron skillet or directly on the flame till it gets a few brown spots and top it with some butter.