Entree: Mozambique – National Cuisine – Caril de Amendoim (Mozambican peanut curry of chicken simmered with coconut, tomatoes, and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14–16 g) mild curry powder
- 1 tsp (5 g) smoked paprika or piri-piri to taste
- 2 medium tomatoes, chopped (or 1 can 14 oz (400 g) diced tomatoes)
- 1/2 cup (125 g) natural peanut butter
- 1 cup (240 ml) chicken stock
- 1 can (13.5 oz) (400 ml) coconut milk
- 1 tbsp (15 ml) lime juice
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish

Instructions

1. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat and brown the chicken on both sides, about 4–5 minutes per side. Transfer chicken to a plate.
2. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry powder and smoked paprika and fry briefly to bloom the spices, about 30 seconds.
4. Add chopped tomatoes (or canned tomatoes) and simmer 5 minutes to break down the tomatoes.
5. Whisk the peanut butter into the chicken stock until smooth, then stir into the pot. Return the browned chicken to the sauce, cover, and simmer gently for 25–30 minutes until the chicken is cooked through.
6. Stir in the coconut milk and simmer uncovered 10–12 minutes more to meld flavors and slightly thicken the sauce. Adjust salt and heat with additional piri-piri or paprika if desired.
7. Finish with lime juice and scatter chopped cilantro over the curry. Serve hot with white rice, xima, or crusty bread.