A Taste Of Africa - Kenyan Chicken Curry

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

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

Recipe

• 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.