Tanzanian-Style Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 simmered in a rich coconut milk curry with aromatic spices, reflecting the Indian-Tanzanian fusion that defines the region's cuisine. This African-inspired curry recipe, ready in about 50 minutes, pairs chicken thighs, vegetable 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: 20 min Cook: 30 min Serves 4 African cuisine 520 cal/serving

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Ingredients

1.5 lbs, boneless and skinless, cut into 1-inch pieces chicken thighs
2 tbsp vegetable oil
1 large, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated ginger
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 red, sliced bell pepper
1 cup, trimmed and cut into 1-inch pieces green beans
1 tbsp lime juice
1/4 tsp salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat; add 1 large chopped onion and cook until translucent, about 5 minutes.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant, then stir in 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp cumin; cook for 1 minute.
Step 3: Add 1.5 lbs chicken pieces and cook for 5 minutes until browned on all sides.
Step 4: Pour in 1 can coconut milk and 1 cup chicken broth, then add 1 red bell pepper and 1 cup green beans; bring to a gentle simmer and cook uncovered for 20 minutes.
Step 5: Stir in 1 tbsp lime juice and 1/4 tsp salt; simmer uncovered for 5 more minutes until flavors meld. Serve over rice.