Zanzibar chicken

INGREDIENTS:
500 g chicken fillet
1 onion
2 garlic cloves
2 cm fresh ginger
1 chili pepper
2 big tomatoes
1 teaspoon sugar
400 g coconut milk
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon cardamom
the juice of 1 lime
200 ml chicken broth
salt
black pepper

For the “fake rice”:
1 small cauliflower head
1 onion
2-3 tablespoon olive oil
salt

PREPARATION:
Cut the onion, garlic, ginger and the chili pepper into small cubes. Cut the chicken meat into 2 cm cubes. Season with salt and black pepper and fry the chicken in cooking oil until it starts browning. Remove it and put the onion, garlic, ginger and chili pepper in the same pan.
When the onion softens add the spices. Once they are fried add the tomatoes that have been peeled and cut into cubes, as well as the sugar. Cook until the tomato sauce thickens. Then put the chicken meat back into the mixture and add the coconut milk, chicken broth and lime juice. Cover with a lid and leave it to cook over low heat. Season with salt and black pepper if needed. Serve warm onto rice. The recipe for the African Jollof rice can be found HERE.
If you prefer something healthier I recommend using cauliflower rice. Here is how to do it.

The cauliflower rice
Cut the cauliflower into small rose-shaped pieces and put them into a blender. Blend until the cauliflower is cut into small rice-like pieces. Cut the onion into small cubes too. Put it in a pan with the olive oil and cook until it softens. Then add the cauliflower. Cook for a few minutes, stirring from time to time and remove from the heat. This is what it looks like:

Zanzibar chicken

And this is what the chicken looks like when served with the cauliflower rice:

Zanzibar chicken