A Taste of Africa - Kenyan Chicken Curry
photo by Leggy Peggy
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 40 g fresh ginger, grated
- 6 garlic cloves, crushed
- 9.85 ml ground turmeric
- 118.29 ml lemon juice
- 78.78 ml vegetable oil
- 4.92 ml ground cumin
- 14.78 ml garam masala
- 14.79 ml ground coriander
- 4.92 ml paprika
- 4.92 ml chili flakes
- 59.14 ml plain yogurt
- 1 kg chicken thigh fillet, cut into 3 cm pieces
- 600 g brown onions, chopped coarsely
- 9.85 ml chili powder
- 9.85 ml ground fenugreek
- 800 g tinned crushed tomatoes
- 1 stick cinnamon
- 2 long green chilies, finely chopped
- 300 ml cream
- 14.79 ml honey
- 59.14 ml coarsely chopped coriander leaves
directions
- Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
- Add the chicken, turn to coat in marinade.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to very hot (220C/425F).
- Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
- Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
- Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
- Simmer, covered, for 10 minutes.
- Stir in cream and honey, simmer, uncovered, for one minute.
- Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
- Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
Reviews
-
To start with I cut this back to 2 servings. Used the Garam Masala and all other spices and have to admit to not using the honey and in place of the cream I used fat free liquid coffee creamer which delivers pretty much the same flavor and cooks like cream. The outcome was delicious over brown rice. The dish was milder than I had expected but no less enjoyable than I had expected. Made for For Your Consideration.
-
This was a nice subtle curry. I made several alterations to the instructions first I added 2 cups water along with the tomatoes in step 7. In step 5 I placed my chicken in the highest rack under the grill and left for a little longer than 10 until the chicken had some charred bits. I must say I would make the chicken again using the marinade then threading onto skewers and cooking on the BBQ. The flavour was awesome. I added the chicken to the curry before the cream (of which I only used 150ml) and let simmer for about 30 minutes, then I added the cream - re seasoned heated though and skipped the honey. Made for Aussie Recipe swap #31
Tweaks
-
I am Kenyan and grew up eating Kenya curry at least once a month. You have totally left out the most important items that distinguish it from other curries!! This must be eaten together with many condiments, eg chopped mango, chopped almonds or cashew nuts, chopped cilantro, freshly grated coconut, chopped pineapple, banana, papaya, raisins, all served in seperate bowls and added to the plate after the curry and rice. It is then gently mixed and eaten together. Cream is UNHEARD OF, not in any curry, anywhere. Use a little organic chicken stock if you need more liquid. I know it may sound strange to be piling fruit onto a chicken curry, but trust me, it is sensational. You don't need all the items I listed, but coconut and cashews are essential, and at least 1 or 2 fruits (uncooked). It's also a good idea to have a lime or mango chutney available as well as quartered limes so that guests can squeeze a little lime juice iver the final assembly. Leave out the maple syrup! It is not available in Kenya and the curry should be flavorful, not sweet. Provide plain nan bread or real fried chapattis to accompany the meal. It's such fun to set a buffet table with everything and let everyone choose their own. The food is colorful, tasty and AUTHENTIC KENYAN. Have nothing but ginger icecream with a few mint leaves for desert. Serve with iced water, beer or real ginger beer. Alcohol and wine do not work well with this dish. Take plenty of time over this meal! That's why it's best as a late lunch rather than a dinner. Enjoy!
RECIPE SUBMITTED BY
<p>Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! <br />Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D <br /> Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D <br />Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! 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