A warming cumin, cardamom, turmeric, and ginger Somali chicken stew recipe by @bonappetitmagand tweaked using @spicekitchen spices.
Serves 6, prep time 20 minutes cooking time 30 minutes
INGREDIENTS
3 tomatoes, coarsely chopped
1 red pepper
2 green chillis (remove the seeds for less heat)
½ cup extra-virgin olive oil
2 onions, chopped
2 garlic cloves, chopped
2cm piece fresh ginger
1 tsp Spice Kitchen curry powder
1 tsp Spice Kitchen ground cumin
1 tsp Spice Kitchen ground turmeric
¼ tsp Spice Kitchen ground cardamom
½ tsp salt
1 cup plain yoghurt
1 tbsp tomato purée
1 sweet potato, peeled and cubed
1 carrot sliced
1.5 kgs skinless, boneless chicken thighs
1 can coconut milk
Coriander sprigs, sliced green chilli, lime wedges and steamed rice to serve
METHOD
Blend tomatoes, red pepper and chillis in a blender until almost smooth, then set aside.
Heat oil in a deep pot over a medium heat.
Add the onion, garlic and sauté until they soften.
Next, add the ginger, cumin, curry powder, turmeric, cardamom and season.
Stir until the spices become fragrant, (about 1 minute).
Add tomato/pepper mixture to the pot and stir to combine.
Stir in yoghurt and tomato purée, cover pot, and simmer for 10 minutes. Add potato and carrot and continue to cook until vegetables are tender, (15–20 minutes).
Add chicken, coconut milk, stir to combine, then simmer until chicken is tender and sauce thickens, (about 20 minutes).
Taste and season more if required.
Finally serve with steamed rice, lime, chilli and coriander sprigs.
The Spice Kitchen