Cooking Times

35 min
Prep Time
45 min
Cook Time
80 min
Total Time

Ingredients (16 items)

1.00 kg Chicken
cut into pieces
500.00 g Cassava
peeled and cut into chunks
400.00 ml Coconut milk
full fat
2.00 large Onions
finely chopped
6.00 cloves Garlic
minced
2.00 tbsp Ginger
freshly grated
2.00 medium Green chilies
slit lengthwise
2.00 tbsp Curry powder
Comorian blend
1.00 tsp Turmeric powder
4.00 whole Cardamom pods
lightly crushed
1.00 small Cinnamon stick
10.00 leaves Curry leaves
fresh
3.00 medium Tomatoes
chopped
3.00 tbsp Vegetable oil
2.00 tsp Salt
to taste
0.25 cup Fresh coriander
chopped

Instructions (12 steps)

1
Boil cassava in salted water until tender but firm.
20 minutes
2
Drain cassava and set aside.
3
Heat oil in a large pot, add whole spices and curry leaves.
1 minutes
4
Add onions and cook until golden brown.
8 minutes
5
Add garlic, ginger, and green chilies.
2 minutes
6
Add curry powder and turmeric, stir well.
1 minutes
7
Add chicken pieces and cook until sealed.
5 minutes
8
Add tomatoes and cook until softened.
5 minutes
9
Pour in coconut milk and bring to simmer.
5 minutes
10
Add cooked cassava, cover and simmer.
20 minutes
11
Check seasoning and adjust if needed.
12
Garnish with fresh coriander and serve hot.