A Taste of Africa - Kenyan Chicken Curry

READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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