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Frango à Indiano
Mozambican Indian-Style Chicken
A flavorful chicken curry that reflects the Indian influence on Mozambican cuisine, featuring a rich blend of spices, coconut milk, and tomatoes.
ð§ ææ
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(chopped)
- 400 ml Coconut milk(full fat)
- 3 tbsp Vegetable oil
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 0.5 tsp Chilli powder(or to taste)
- to taste Salt
- 0.5 cup Fresh coriander(chopped, for garnish)
- 1 piece Lime(for serving)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and lightly browned, about 8-10 minutes.
- 2
Add minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant.
- 3
Stir in coriander powder, cumin powder, turmeric powder, garam masala, and chilli powder. Cook for 1 minute, stirring constantly, until spices are fragrant.
- 4
Add the chopped tomatoes and cook, stirring occasionally, until they break down and form a thick sauce, about 10-15 minutes.
- 5
Add the chicken pieces to the pot and season with salt. Brown the chicken on all sides for about 5 minutes.
- 6
Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- 7
Adjust seasoning with salt if needed. Garnish with fresh coriander and serve hot with lime wedges.
ð¡ ããã®ã³ã
- âFor a spicier curry, add more chilli powder or a fresh green chilli.
- âEnsure you use full-fat coconut milk for a richer sauce.
- âThis dish pairs well with rice or chapati.
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- Add vegetables like potatoes, carrots, or bell peppers along with the chicken.
- For a vegetarian version, substitute chicken with firm tofu or paneer.