Sunday, September 27, 2015
Zambia - Tongabezi Chicken Curry
1 sweet potato
2 cloves garlic
2 stalks lemongrass
1 red chili
2 tablespoons ginger
2 teaspoons curry powder
Simmer the sweet potato for 10 minutes in boiling water. Then remove for later.
Chop up the onion then saute it in oil along with the ginger and garlic.
Add the chicken pieces and continue to cook until they are done.
Add the 2 chopped tomatoes, lemongrass stalks, stock and curry powder.
Stir and then leave to simmer for 15-20 minutes.
Slice the sweet potato and then fry it in some oil on both sides.
Remove the lemongrass stalks then serve the curry with rice, yoghurt and chopped coriander. We also had homemade naan breads.
It was a good curry. I liked the lemongrass flavour the chicken had taken on. Leigh enjoyed it especially because it's spicy and she has a cold. Erin enjoyed the chicken but not the rest of the curry. JD and I liked the yoghurt with it. The sweet potato slices were a bit of a disappointment, the potato needed boiling for longer than 10 minutes so the slices weren't quite as soft as I'd like. It was a nice meal overall.