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)