Mozambique Island Cessna-Style Coconut Curry

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant coconut curry inspired by the Mozambique regional airline and tropical flavors, combining tender chicken with rich coconut milk and warming spices. This African-inspired curry recipe, ready in about 45 minutes, pairs boneless chicken thighs, coconut oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 African cuisine 520 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless chicken thighs
2 tbsp coconut oil
1 medium, finely chopped onion
3 minced garlic cloves
1 tbsp grated fresh ginger
2 tbsp curry powder
1 tsp ground turmeric
14 oz canned coconut milk
1 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 tsp salt
1 tbsp lime juice
3 cups cooked basmati rice

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Instructions

Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
Step 3: Add 1 lb cut chicken thighs and cook for 5-7 minutes until lightly browned on all sides.
Step 4: Sprinkle 2 tbsp curry powder and 1 tsp ground turmeric over the chicken, stirring well to coat and toast the spices for 1 minute.
Step 5: Pour in 14 oz canned coconut milk and 1 cup diced tomatoes, stirring to combine. Bring to a gentle simmer and cook uncovered for 15 minutes until the sauce thickens and chicken is cooked through.
Step 6: Season with 1 tsp salt and 1 tbsp fresh lime juice, then stir in 1/4 cup chopped fresh cilantro.
Step 7: Serve the curry hot over 3 cups cooked basmati rice, garnishing with extra cilantro if desired.