Slow-Simmered Tanzanian Coconut Chicken Stew

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and creamy chicken stew infused with coconut milk and warm East African spices, simmered to tender perfection. This African-inspired chicken recipe, ready in about 65 minutes, pairs coconut oil, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 pounds chicken thighs, bone-in and skin removed
• 2 tbsp coconut oil
• 1 large (about 150g) onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1 whole cinnamon stick
• 14 oz (400g) canned diced tomatoes
• 1 can (13.5 oz/400 ml) coconut milk
• 1 cup (240 ml) chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp fresh lime juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste, 1 tbsp curry powder, 1 tsp ground coriander, 1 tsp cumin powder, and 1 whole cinnamon stick; cook while stirring for 2 minutes to toast the spices.
4. Step 4: Add 1.5 pounds of chicken thighs, cut into chunks, to the pot and brown on all sides for 5 minutes.
5. Step 5: Pour in 14 oz canned diced tomatoes, 1 can (13.5 oz) coconut milk, and 1 cup chicken broth; stir to combine.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, bring to a gentle simmer, then reduce heat to low and cover. Let stew cook for 40 minutes, stirring occasionally, until chicken is tender and sauce thickens.
7. Step 7: Remove the cinnamon stick and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro leaves before serving.