Tanzanian Chicken

Pat the chicken pieces dry with paper towels and season all sides with salt and ground red pepper.

Heat oil in a large skillet or Dutch oven over medium-high heat, then brown the chicken pieces on all sides until golden, about 8-10 minutes total; set aside.

In the same skillet, add the chopped onion and cook for 2-3 minutes until softened, then add the minced garlic, ginger, curry powder, and coriander, stirring constantly for 1 minute until fragrant.

Pour in the soy sauce and frozen limeade, stirring to combine and scraping up any browned bits from the bottom of the skillet.

Return the chicken pieces to the skillet and toss to coat evenly with the sauce.

Reduce heat to medium-low, cover, and simmer until the chicken is cooked through and tender, about 20-25 minutes.

Uncover and taste the sauce; adjust seasoning if needed with additional salt or pepper, then serve hot over rice or with flatbread.