MALAWI: Malawian Chicken Curry and Sautéed Spinach with Ginger and Tomato (Ndiwo)

This dish comes together quickly due to lots of double-duty prep; the onions, tomatoes, garlic, and ginger are used in the same form in both the chicken and the spinach. The chicken curry requires no curry powder, making the dish accessible for those looking to try curry without buying speciality spice mixes. That being noted, while I can see making the spinach often, the chicken is likely a one-and-done dish for us. It was good, but with so many spectacular curries in the world, it has some stiff competition, thus is not one I'd put on repeat.

Malawian Chicken Curry

8 pieces skin-on, bone-in dark meat chicken (thighs or drumsticks)

2 tablespoons coconut or canola oil

1 yellow onion

2 garlic cloves

1 Thai bird's eye or Serrano chili, optional

1 tablespoon fresh ginger , finely minced

1 tablespoon coriander powder

1 tablespoon cumin powder

1 tablespoon turmeric powder

2 teaspoons chili powder

1 teaspoon smoked paprika

1 ~14 oz can coconut milk , full-fat

3 medium (Roma or small beefsteak) tomatoes or 3 whole tomatoes from a can

1 teaspoon table salt

1 lemon

½ cup pack cilantro leaves

Salt and pepper to taste

2 cups cooked rice or flatbread, such as roti or naan.

1. Heat oil in a large heavy based pot over high heat. Season the chicken with salt and pepper. If using both thighs and drumsticks, sauté the thighs first. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Remove to a plate. Then brown the drumsticks 3 minutes, rotate 1/3 of the way around, and repeat for 2 minutes on each of the 2 remaining sides. Move to the plate.

2. While the chicken cooks, dice the onion and finely mince or grate the ginger, garlic, and chili, if using. Reduce the heat to medium. Add the onion and cook for 3 minutes until softened and translucent. Add garlic, ginger, and chili, if using, and cook for 30 seconds. Add the coriander, cumin, turmeric, chili powder, and paprika. Stir for 30 seconds.

3. Chop the tomato into small cubes. Add the coconut milk, tomato, and salt to the pot. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.

4. Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Simmer for 30 minutes, stirring occasionally.

5. Stir in the juice from the lemon. Chop the cilantro and stir in half, saving the other half for garnish.

6. Ladle into bowl, atop rice if using, and garnish with the remainder of the cilantro.

   
   

Sautéed Spinach with Ginger and Tomato (Ndiwo)

1 tablespoon coconut or canola oil

1 small yellow onion

1 clove garlic

10-14 oz baby greens, such as spinach, kale, or chard

2 medium (Roma or small beefsteak) tomatoes or 2 whole tomatoes from a can

1½ tablespoons fresh ginger, grated

Salt to taste

1. In a skillet or saucepan with lid, heat the oil over medium heat until warm. Chop the onions and sauté for 3-5 minutes until translucent. Mince the garlic, add to the pan, and sauté for another minute.

2. Chop the tomatoes into large dice. Add the ginger and the chopped tomatoes to the skillet and cook 2-3 minutes.

3. Add the greens into the pot and stir to coat in the onions and tomatoes. Add 1 tablespoon water to the pan, cover, and cook for 5 minutes over the heat, or until the greens are tender.

4. Once the greens are tender, remove the cover and continue to simmer until all of the water evaporates from the pan. Salt to taste.

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FUN FACTS:

• While Malawi is landlocked, Lake Malawi in the center of the country is known as the "calendar lake" because it is roughly 365 miles long and 52 miles wide. It contains more fish species than any other lake on Earth.

• The inmates and guards of Zomba Prison recorded an album, "I Have No Everything Here," which was nominated for a Grammy Award in 2016.

• In 1968, Malawi became the only country outside of Denmark to have a factory for brewing Carlsberg beer.