Ingredients
- one Chicken, cut into bite-sized pieces
- juice of one lemon (optional)
- one teaspoon grated lemon rind (optional)
- salt, black pepper, cayenne pepper or red pepper (to taste)
- enough oil for frying (coconut oil if possible)
- two onions, chopped
- two cloves of garlic, minced
- two or three tomatoes, chopped
- two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
- one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page)
Make it step by step
- In a glass dish, marinate the Chicken in the lemon juice, lemon rind, salt, and pepper for about an hour.
- Heat oil in Dutch oven or any large covered pot. Sauté the Onion and garlic for a few minutes. Add the Chicken and continue to cook and stir until the Chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes.
- Add coconut milk and simmer over low heat until Chicken is fully cooked and sauce is thickened. Stir often. Serve over rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.