Simmered Tanzania-Inspired Coconut Chicken Stew

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 drafted and published.

Tender chicken pieces simmered in a rich coconut milk base with warm Tanzanian spices and fresh tomatoes. This African-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, boneless and skinless, coconut milk, fresh tomatoes, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 35 min Serves 4 African cuisine 320 cal/serving

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Ingredients

1 lb chicken thighs, boneless and skinless
1 cup coconut milk
2 medium fresh tomatoes, diced
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp ground coriander
2 tbsp vegetable oil
1/2 cup water
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 4 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for an additional 1 minute until aromatic.
Step 3: Add 1 tbsp curry powder and 1 tsp ground coriander, stirring constantly for 30 seconds to toast the spices.
Step 4: Add 1 lb boneless, skinless chicken thighs cut into bite-sized pieces. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Step 5: Mix in 2 diced medium fresh tomatoes and 1 cup coconut milk, then pour in 1/2 cup water. Bring the stew to a gentle simmer.
Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, cover the pot, and let simmer over low heat for 25 minutes until the chicken is tender and the sauce thickens.
Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro on top before serving.