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Spicy chicken zigni curry
Spicy chicken zigni curry
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Try this East African curry for a flavorful midweek dinner. Use the berbere spice blend as a versatile barbecue rub too!
Ingredients:
  • 18.40 gm vegetable oil
  • 1kg skinless chicken thigh fillets, chopped
  • 1 white onion, chopped
  • 3 garlic cloves, crushed
  • 2 sebago potatoes, peeled, chopped
  • 410g can tomato purée
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 2 chicken stock cubes
  • 30.00 ml red wine vinegar
  • 4 hard-boiled eggs, halved
  • Coriander leaves, to serve
  • 10.00 gm sweet paprika
  • 2.50 gm mixed spice
  • 1 tsp ground coriander
  • 2.50 gm ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/4 tsp cayenne pepper
Instructions:
  • In a large, deep frying pan over medium-high heat, heat half of the oil. Cook chicken in two separate batches, stirring occasionally, until golden brown, about 6 minutes. Transfer the chicken to a heatproof plate.
  • Prepare the Berbere spice blend by mixing all the ingredients in a small bowl.
  • In the same pan over medium heat, heat the remaining oil. Add onion and cook for about 5 minutes until softened, stirring occasionally. Stir in garlic and berbere spice mix, cooking for 1 minute until fragrant. Add potato, tomato purée, chopped tomatoes, stock cubes, and vinegar. Bring to a simmer, then season with salt and pepper. Return chicken to the pan, cover, and cook for 40 minutes or until chicken is tender, stirring occasionally.
  • Gently fold in the eggs and cook for 5 minutes until warmed. Serve the curry over rice, garnished with fresh coriander.

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