Mamia’s chicken curry – serves 4



2 tbs olive oil (optional as there is olive oil in the sauce)

lemon juice from 1 lemon

500g diced skinless chicken thigh cutlets (free range)

1 jar Mamia’s

1/2 cup chicken stock

1/4 cup of Ethiopian honey wine or white wine mixed with 1 tsp honey (optional)

1 sliced red or green chilli (garnish)

pinch coriander (garnish)



Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.


Heat your skillet on medium/high and then add the olive oil.


Add Mamias sauce for 2 minutes.


Add the chicken, chicken stock, wine and bring to a boil.


Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.


Garnish with chilli and coriander (optional)


Serve hot with roti, injera or rice. (Injera is a white leavened Ethiopian bread traditionally made from teff flour, similar to a crêpe)