Kenyan Chicken Curry

Name: Kenyan Chicken Curry
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6 servings
Cuisine: Swahili Coast & Zanzibar
Ingredients: 40 g fresh ginger; 6 garlic cloves; 2 tsp ground turmeric; 0.5 cup lemon juice; 0.333 cup vegetable oil; 1 tsp ground cumin; 3 tsp garam masala; 1 tbsp ground coriander; 1 tsp paprika; 1 tsp chili flakes; 0.25 cup plain yogurt; 1 kg chicken thigh fillet; 600 g brown onions; 2 tsp chili powder; 2 tsp ground fenugreek; 800 g tinned crushed tomatoes; 1 stick cinnamon; 2 long green chilies; 300 ml cream; 1 tbsp honey; 0.25 cup coarsely chopped coriander leaves

Oven-baked chicken, coriander and yogurt, warmed with ginger and turmeric, a Swahili curry. Finish with fresh coriander.

1 hr 30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 30 min · 90 min total
Difficulty: medium

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. Cover and refrigerate for at least 30 minutes. Preheat oven to very hot (220C/425F).
30 min
3
Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
10 min
4
Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
5
Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice. Simmer, covered, for 10 minutes.
10 min
6
Stir in cream and honey, simmer, uncovered, for one minute. Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
5 min
7
Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.