Warming cumin, cardamom, turmeric, and ginger make this Somali chicken stew recipe from Hawa Hassan a rich aromatic experience.
2 lb. skinless, boneless chicken thighs, cut into 1" pieces1 cup cilantro, coarsely chopped, plus whole leaves for servingBlend tomatoes, bell pepper, and jalapeños in a blender or food processor until almost smooth; set aside.
Heat oil in a large pot over medium. Add onion and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add ginger, cumin, curry powder, turmeric, and cardamom; season generously with salt. Cook, stirring, until very fragrant, about 1 minute. Add reserved tomato mixture to pot and stir well to combine. Stir in yogurt and tomato paste, cover pot, and simmer 10 minutes.
Add chicken, coconut milk, ghee , and 1 cup cilantro. Stir to combine, then simmer until chicken is tender and sauce thickens, about 20 minutes. Season with salt.Recipe by
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