Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Doro Wat
Doro Wat is one of Ethiopia's best-known stews, built from slowly cooked onions, garlic, ginger and berbere spice. The sauce becomes deeply savoury and fragrant, coating tender chicken pieces with plenty of warmth.
Hard-boiled eggs are added near the end so they absorb the spicy sauce. Serve with injera if you have it, or plain rice for an easy family meal.
Method
20m1h 10m1h 30m
- Season chicken with lemon juice and a little salt then set aside while you prepare the base.
- Heat niter kibbeh in a heavy pot and cook onions over medium heat for 20 to 25 minutes until deeply softened.
- Add garlic and ginger then cook for 2 minutes.
- Stir in berbere and tomato purée and cook for 1 minute.
- Add chicken and coat thoroughly in the spiced onion base.
- Pour in stock and bring to a gentle simmer.
- Cover and cook for 35 to 40 minutes until chicken is tender.
- Add boiled eggs and simmer uncovered for 10 to 12 minutes so the sauce thickens.
- Season to taste with salt and black pepper then serve hot.
Ingredients
- 350ml Chicken Stock hot
- 45ml Niter Kibbeh or clarified butter
- Salt, to taste
- 30ml Berbere spice blend
- 15ml Lemon Juice fresh
- Black Pepper, to taste
- 15ml Tomato purée
- 4 Garlic cloves minced
- 600g Onions finely sliced
- 20g Ginger fresh grated
- 4 Eggs hard boiled and peeled
- 900g Chicken Thighs bone-in skin removed
Notes
Cook the onions patiently to build depth before adding liquids.
If using a hot berbere blend start with less and adjust to taste.
Prick the boiled eggs lightly so they absorb more sauce.
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