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Frango Zambeziana (Zambezi Chicken)
Frango Zambeziana (Zambezi Chicken) is a traditional Mozambican recipe for a classic Goan-influenced curry of chicken in a spiced coconut base with onions and piri-piri chillies that's soured with tamarind paste. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Zambezi Chicken (Frango Zambeziana).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6–8
Rating: 
Tags : CurryChilli RecipesSpice RecipesHerb RecipesChicken RecipesFowl RecipesVegetable RecipesMozambique Recipes
The Portuguese brought Indians from Goa to Mozambique and this dish is a fusion of African and Indian cookery that has become a mainstay not just of Mozambican, but also of Portuguese cookery. Basically it's a coconut milk
curry flavoured with piri-piri chillies and a home-made masala spice blend.
Ingredients:
For the Masala:
200g desiccated coconut
1 tbsp cumin seeds
5 saffron threads
3cm length of cinnamon stick
5 whole cloves
1 tbsp freshly-grated nutmeg
1 tbsp coriander seeds
For the Curry:
1.5kg oven-ready chicken, jointed into serving portions
1 tbsp soy oil or groundnut oil
3 onions, finely chopped
2 garlic cloves, finely chopped
1 tbsp tamarind paste
200ml thick coconut milk
200ml water
1 tsp
curry powder
1 tsp salt
3 cardamom pods, crushed
1 tsp piri-piri (African birds' eye) chillies, finely chopped (or to taste)
2 tbsp coriander leaves, coarsely chopped
1 tbsp flat-leaf parsley, chopped
Method:
Begin by making the masala. Heat a dry non-stick frying pan over medium-high heat. Add the coconut and dry fry, stirring frequently until lightly but evenly browned. Turn into a bowl and add the saffron threads and the nutmeg. Add the remaining spices to the pan, one at a time, and dry-fry for a couple of minutes each or until aromatic.
When all the spices have been toasted, place in a spice or coffee grinder and grind to a fine powder. Turn into a bowl and set aside.
Add the oil to the pan and when hot stir in the onion and fry for 2 minutes. Now add the garlic and fry for about 3 minutes more, or until the onions are soft and translucent. Add the chicken pieces and continue to fry, turning the meat often, until the chicken pieces are nicely golden brown all over. Scatter over the masala mixture and stir to combine then pour in the coconut milk and water. Stir in the tamarind paste, curry powder, salt, cardamom pods and piri-piri chillies. Bring to a simmer, cover the pan and simmer gently for about 30 minutes, or until the chicken pieces are completely cooked through and tender.
Every now and then check the mixture and top-up the liquid levels with boiling water, as needed. When cooked, remove the lid, stir in the coriander leaves and parsley and serve immediately, accompanied by rice.
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