Delicious Mozambican Coconut curry

Mozambique has a rich and varied cuisine and the influence of Portuguese colonisation is evident in many of the dishes. Fresh seafood is a favourite ingredient as it is so readily available and other common items include beans, millet, rice and cassava. The food in Mozambique is usually spicy, with many seasonings introduced by the Portuguese in the 1500’s such as the famous Peri-Peri spice.

Director Raymond, and his family lived in Mozambique for 3 years and had plenty of time to perfect local dishes, and here is one of their favourites.

This curry consists of coconut and peanuts, which are usually plentiful and form a staple in Mozambican cooking. If you want to mix this meal up, the chicken in this recipe can also be substituted with fish, crab or prawns, which are also plentiful on the coast.

Delicious Mozambican Coconut curry

Prep Time 40 minutes
Cook Time 30 minutes
Course Main Course
Cuisine african, african cuisine, mozambique
Servings 4


  • 2 tbsp Olive Oil
  • 1 Onion diced
  • 2 Garlic Cloves crushed
  • 2 cm Root Ginger peeled and grated
  • 3 tbsp Curry Powder
  • 1 tsp Tumeric
  • 1 fresh Chilli seeded and sliced
  • 500 g boneless chicken thighs diced
  • 400 g tin chopped tomatos
  • 2 tbsp Peanut butter
  • 5 tbsp Coconut Milk
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 200 g Long Grain Rice
  • Natural Yogurt (to serve)


  • Heat the oil in a large pan and fry onion, garlic, ginger, curry powder, turmeric and chilli for about 2 minutes
  • Add in chicken and allow to brown slightly
  • Stir in tomatoes, peanut butter and coconut milk
  • Simmer gently for 20 minutes until thickened. Season to taste with salt and pepper
  • Meanwhile cook the rice in salted boiling water
  • Serve the curry with the rice and garnish with a drizzle of yoghurt.

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