Recipe by evelyn/athens
A simple curry recipe from Kenya.
Top Review by DocTonyNYC
This is actually a pretty good recipe, but one thing really bothers me about it. The submitter plagiarized the recipe word for word from another blog. Why this is such a rampant problem on this site is beyond me (but there are a lot of plagiarized recipes on this site). I'm sorry, but it's just not cool to essentially steal someone's work and then to try passing it off as your own. If the submitter simply made the effort to give appropriate credit it wouldn't be a problem. But she didn't, and instead hopes everyone thinks that she's a great recipe developer. All she's proven, though, is that she's a mediocre thief (a good thief wouldn't get caught).
- 3 lbs chicken, cut into pieces
- 1 onion, chopped
- 2 -3 hot chili peppers, minced
- 2 tablespoons fresh ginger, peeled and minced
- 2 tablespoons garlic, chopped
- 1⁄4 cup oil or 1⁄4 cup ghee
- 1 tablespoon curry powder
- 2 teaspoons cumin seeds or 3⁄4 teaspoon ground cumin
- 2 cups chopped tomatoes or 2 cups tomato sauce
- 2 cups coconut milk (15-ounce can)
- salt and pepper
- 1⁄2 cup cilantro, chopped
Directions See How It's Made
- Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
- Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
- Stir in the cilantro. Serve with with rice or chapatti.
- Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
- Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
- Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
- Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.