A Taste of Africa - Kenyan Chicken Curry

Ingredients:

Servings:

6

40 g fresh ginger, grated

6 garlic cloves, crushed

2 teaspoons ground turmeric

1/2 cup lemon juice

1/3 cup vegetable oil

1 teaspoon ground cumin

3 teaspoons garam masala

1 tablespoon ground coriander

1 teaspoon paprika

1 teaspoon chili flakes

1/4 cup plain yogurt

1 kg chicken thigh fillet, cut into 3 cm pieces

600 g brown onions, chopped coarsely

2 teaspoons chili powder

2 teaspoons ground fenugreek

800 g tinned crushed tomatoes

1 stick cinnamon

2 long green chilies, finely chopped

300 ml cream

1 tablespoon honey

1/4 cup coarsely chopped coriander leaves

Change Measurements: US | Metric

Directions:

Prep Time: 1 hr

Total Time: 1 1/2 hrs

1

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.

2

Add the chicken, turn to coat in marinade.

3

Cover and refrigerate for at least 30 minutes.

4

Preheat oven to very hot (220C/425F).

5

Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).

6

Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.

7

Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.

8

Simmer, covered, for 10 minutes.

9

Stir in cream and honey, simmer, uncovered, for one minute.

10

Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.

11

Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.