Sundaland Recipes

Malawian chicken curry and chapati embodies the warm and aromatic spices that are characteristic of Malawian cuisine. The chicken curry is a rich and creamy dish, with tender pieces of chicken cooked in a fragrant blend of spices such as cumin, coriander, and turmeric. The addition of coconut milk adds a luscious and velvety texture to the curry, while the subtle heat from the chilies gives it a nice kick. The dish is traditionally served with fluffy homemade chapatis, a type of unleavened flatbread that is soft and slightly chewy. The chapatis provide the perfect vessel for scooping up the flavorful curry, creating a harmonious and satisfying meal. 
The origins of this dish can be traced back to the vibrant culture of Malawi, where delicious curries and breads are enjoyed by locals and visitors alike. The combination of fragrant spices, tender chicken, and soft chapatis creates a culinary experience that is truly unforgettable. So, next time you're craving something exotic and comforting, give Malawian chicken curry and chapati a try. You won't be disappointed! 

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By:Sundaland Recipes Team
Author:

Prep Time:25 Minutes
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Malawi
Serving:4 Person
Tags:Fragrant, Tender, Spices

Nutrifacts:380 calories
  30 grams fat

Rating:4.2 

Here's how you can bring the flavors of Malawi into your own kitchen: 

Ingredients:

• 1 kg chicken, cut into pieces
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons ginger, grated
• 2 tomatoes, diced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika1 red chili, minced (adjust to taste)
• 200 ml coconut milk
• Salt, to taste
• Fresh cilantro, for garnish
• For Chapati:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup warm water
• Vegetable oil, for frying
  

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until softened and translucent.
2. Add the minced garlic and grated ginger to the pot and cook for another minute.
3. Add the chicken pieces to the pot and cook until they are browned on all sides.
4. Stir in the diced tomatoes, ground cumin, ground coriander, turmeric, paprika, and minced red chili. Cook for a few minutes to allow the spices to release their flavors.
5. Pour in the coconut milk and season with salt to taste. Give everything a good stir, then cover the pot and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
6. Garnish with fresh cilantro and serve hot with chapati.
7. For Chapati:
8. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add warm water while kneading until a soft, non-sticky dough forms.
9. Divide the dough into small balls, about the size of a golf ball.
10. On a lightly floured surface, roll out each ball into a thin, circular shape.
11. Heat a non-stick pan or skillet over medium heat. Place a rolled-out chapati on the pan and cook for about 30 seconds, or until bubbles start to form.
12. Flip the chapati and drizzle a little vegetable oil around the edges. Cook for an additional 30 seconds, then flip again and press lightly with a spatula to cook evenly.
13. Repeat the process with the remaining dough balls.
14. Serve the hot chapatis alongside the Malawian chicken curry.