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Zanzibar Curry Chicken
Source: dLife

A versatile curry sauce from Mozambique served in this recipe with chicken.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 665.4
Total Carbs 5.3 g
Dietary Fiber 1.3 g
Sugars 2.6 g
Total Fat 19.5 g
Saturated Fat 6.5 g
Unsaturated Fat 3.9 g
Potassium 1464.0 mg
Protein 110.9 g
Sodium 450.5 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 11 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  medium onions
2 each  medium garlic cloves
1 each  bay leaves
14 1/2 oz  whole canned unsalted tomatoes
2 tsp  curry powder
0.125 tsp  salt
2 lb  whole roasting chicken, without skin
14 oz  canned coconut milk
3 tbsp  fresh lemon juice
  1. Heat olive oil in a large, heavy skillet over medium heat.
  2. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
  3. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
  4. Add the chicken pieces, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  5. Reduce skillet heat to low. Stir constantly, gradually blend in the coconut milk over a period of about 10 minutes.
  6. Mix in lemon juice just before serving. Serve immediately.

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