Curries are everything!!! Literally everything. The kenyan chicken curry, a staple dish from Africa, is a very mild curry that is rich and delicious. Kenyan cooking is seen as a fusion of East African and Middle Eastern methods. Nothing captures this idea than the traditional Kenyan chicken curry with its spice blends from both areas. The depth of flavour in this curry carries through to the meat. This recipe can be made with chicken, beef or mushrooms for a vegan option. This curry has lovely depth.
The chicken is marinated in cumin, turmeric, rosemary and hot curry powder and finally sautéd to let off some sweet aroma. Finally it is cooked slowly in coconut milk and topped with some fresh parsley. The ingredients here are easily accessible and can be made for under $10. Best to marinade the chicken overnight for that flavour depth and pan fry the marinaded chicken with some onions and garlic for at least 10 mins. This really enhances the spices and boosts the flavours. If you want to go all out crush some red onions, scotch bonnet and garlic, and add to the marinade.
Once the coconut cream is in, it is a slow cook to curry perfection !!!. You can add some drop of lime juice for that creamy punch and top with some cilantro or parsley. You can serve this over rice, pasta, spaghetti or just eat it by itself. Serve it elaborate on a good day as a cheerful meal, or light on a bad day as a comfort soup. It simply works however you eat it.
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Kenyan Chicken Curry
- 200 grams Chicken Breast Fillets (Or Boneless Chicken Thighs for some crunch)
- 1 tbsp Cumin
- 1 tbsp Turmeric
- 1 tbsp Hot Curry Powder
- 1 tbsp Rosemary
- 1 tbsp Thyme
- 1 tbsp Dried Parsley
- 1 tbsp Masala
- 1 cup Coconut milk
- 1 cup Coconut Cream
- 1 tbsp chicken stock powder
- 1 Medium Red Onions
- 1 small Scotch Bonnet
- 1 Large Tomatoes
- 1 tsp chopped garlic
- 1 tsp chopped Ginger or Ginger powder
- Chop the tomatoes, red onions and scotch bonnet and set aside.
- In a small bowl, mix the coconut cream and coconut milk and set aside.
- Dice the chicken breasts and add the ginger, garlic, masala, cumin, turmeric, thyme, rosemary, curry and dried parsley. Mix thoroughly and set aside to marinade for at least 1 hour.
- In a non-stick pan, heat up the oil and add in the chopped vegetables and let saute for about 5-8 mins.
- Add in the marinaded chicken with spices. Stir and leave to cook until the chicken starts to brown on the sides. You should smell the spices
- Pour the coconut milk and cream mixture into the marinade bowl, to get all those leftover spices in. Swirl around and add into the pot.
- Add the coconut milk and cream mixture into the pot. Lower the meat to about medium and let simmer for about 15-20. mins.