500g chicken thigh fillets, chopped into cubes
2 large garlic cloves, crushed
5cm piece of ginger, finely chopped
2 tbsp vegetable or safflower oil
1 tbsp Spice Fusion Zanzibar Curry blend
¼ tsp allspice, optional
1 cup crushed tomatoes
1 cup water
½ cup chopped red capsicum
Salt and black pepper to taste
Chopped parsley to garnish
Sprinkle Zanzibar Curry, a pinch of salt and freshly-ground pepper
over chicken pieces in a glass bowl and stir until well coated.
Heat oil in a heavy-based saucepan and sauté onion, garlic and ginger until onion
is golden brown.
Add chicken and allspice, if using, and stir well; cook until chicken has changed colour.
Add tomatoes and water; bring to a boil and then turn the heat down and simmer for
about 30 minutes.
Add capsicum and continue cooking for another 5 minutes.
Serve with rice and garnish with parsley.
