African Chicken Curry is a flavorful and aromatic dish that brings together tender chicken, vibrant spices, and a rich, creamy sauce. This comforting meal is perfect for those who enjoy exploring global cuisines. Whether served with rice, bread, or couscous, it offers a taste of Africa’s diverse culinary traditions.
Ingredients
- Chicken: 1.5 lbs (about 700g) of chicken thighs or drumsticks, bone-in and skinless
- Oil: 2 tablespoons of vegetable or coconut oil
- Onion: 1 medium onion, finely chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, freshly grated
- Tomatoes: 2 large ripe tomatoes, finely chopped
- Tomato paste: 2 tablespoons
- Chicken broth: 1 cup (250ml)
- Coconut milk: 1 cup (250ml)
- Spices:
- Curry powder: 2 tablespoons
- Paprika: 1 teaspoon
- Turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
- Cayenne pepper: ½ teaspoon (optional, for heat)
- Vegetables: 2 medium-sized carrots, sliced; 1 bell pepper, diced
- Salt and pepper: To taste
- Fresh herbs: 2 tablespoons of chopped cilantro or parsley, for garnish
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat oil in a large skillet or pot over medium heat. Brown the chicken on all sides for about 5-7 minutes. Remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté until soft and translucent. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add Spices: Stir in the curry powder, paprika, turmeric, ground coriander, and cayenne pepper (if using). Cook the spices for 1-2 minutes to enhance their flavor.
- Build the Sauce: Add the chopped tomatoes and tomato paste to the pot. Stir well and let the mixture cook until the tomatoes break down and thicken, about 5 minutes.
- Combine Liquids: Pour in the chicken broth and coconut milk, stirring to combine. Return the browned chicken to the pot, ensuring it is submerged in the sauce.
- Simmer: Bring the curry to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally. Add the sliced carrots and bell peppers halfway through the cooking time.
- Check and Finish: Once the chicken is tender and the sauce has thickened to your liking, taste and adjust seasoning with salt and pepper.
- Garnish and Serve: Remove from heat and garnish with chopped fresh cilantro or parsley. Serve hot over rice, couscous, or with flatbread.
Serving and Storage Tips
- Serving: Pair African Chicken Curry with steamed white rice, couscous, or a hearty bread like chapati or naan. Add a side salad for extra freshness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave.
- Freezing: The curry can be frozen for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can substitute bone-in chicken with boneless chicken thighs or breasts. Adjust the cooking time as boneless pieces cook faster.
2. What can I use instead of coconut milk?
If you don’t have coconut milk, you can use heavy cream or a non-dairy milk like almond or cashew milk for a similar creamy texture.
3. How do I make this dish spicier?
To increase the heat, add more cayenne pepper or include a chopped chili pepper while sautéing the onions.
4. Can I add other vegetables?
Absolutely! You can add vegetables like sweet potatoes, peas, or zucchini to enhance the dish’s flavor and nutritional profile.
Enjoy this rich and flavorful African Chicken Curry as a comforting meal that’s sure to impress!
PrintAfrican Chicken Curry
This African Chicken Curry is a flavorful, comforting dish packed with tender chicken, aromatic spices, and a rich, creamy sauce. With influences from various African cuisines, this curry blends warm spices, coconut milk, and a touch of heat for a perfectly balanced meal. It’s delicious served with rice, flatbread, or a side of vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: African
- Diet: Gluten Free
Ingredients
- 2 lbs (1 kg) chicken thighs or drumsticks, skinless
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 large tomato, diced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) coconut milk
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Prep the chicken: Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Sear the chicken on both sides until golden brown. Remove and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and sauté for 5 minutes, or until softened. Stir in the garlic and ginger, cooking for another minute.
- Add the spices: Sprinkle in the curry powder, turmeric, paprika, coriander, and cayenne pepper. Stir continuously for 1-2 minutes to toast the spices and release their aromas.
- Build the sauce: Add the diced tomato and cook for 3-4 minutes until softened. Pour in the chicken broth and coconut milk, stirring to combine.
- Cook the chicken and vegetables: Return the chicken to the pot along with the sweet potatoes and red bell pepper. Cover and simmer over low heat for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Season and garnish: Adjust the seasoning with more salt and pepper, if needed. Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, increase the cayenne pepper or add a chopped chili.
- Serve with steamed rice, flatbread, or a side of greens for a complete meal.
- Substitute regular potatoes or squash for sweet potatoes if preferred.