Digaag qumbe
🥥 Chicken in tomato, coconut and yogurt sauce with potato, carrot, red pepper and mild spices; four portions without rice.
Ingredients
- 600 g boneless skinless chicken thighs
- 300 ml unsweetened coconut milk about 17% fat
- 150 g pasteurised full-fat plain yogurt
- 350 g chopped tomatoes
- 150 g chopped onion
- 250 g peeled potatoes
- 150 g trimmed carrot
- 150 g trimmed red bell pepper
- 2 minced garlic cloves
- 10 g grated fresh ginger
- 20 ml neutral oil
- 15 g tomato paste
- 1 tsp ground cumin
- 1 tsp mild unsalted curry powder
- ¼ tsp ground turmeric
- Small pinch ground cardamom
- 100 ml hot drinking water plus little if needed
- 10 g washed chopped fresh coriander
- Up to 3 g salt and little pepper
Preparation
Cut chicken 3 cm without rinsing, keep chilled and clean raw tools. Cut potatoes and carrot 1.5 cm, pepper bite-size.
Soften onion in oil five minutes, garlic ginger spices one minute, then paste tomatoes and hot water. Gently cook eight minutes stirring.
Add potato and carrot, partly cover and simmer ten minutes keeping bottom moist.
Stir coconut milk smooth and add. Temper yogurt with two spoons hot sauce then add. Add raw chicken, pepper, salt and pepper seasoning. Return to gentle simmer.
Cover and cook about twenty minutes stirring gently. Check at least 74 °C inside several large chicken pieces and tender vegetables. Extend with little hot water if needed.
Add coriander, adjust seasoning and serve four stew portions. Rice separate; no sugar, butter or ghee added.