African Chicken Curry
A comforting and vibrant dish that combines rich spices, tender chicken, and creamy coconut milk, perfect for weeknight cooking.
Ingrédients
Main Ingredients
- 1.5 lbs chicken thighs Preferred for juiciness
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 2 tablespoons tomato paste
- 1 can (13.5 oz) coconut milk Can substitute with almond milk for a different flavor
- 1 cup chicken broth Can use vegetable broth for a vegetarian option
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil For cooking
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Gather all the ingredients and prep them by chopping the onion, mincing the garlic, and grating the ginger.
- Season the chicken thighs generously with salt and black pepper.
Cooking
- In a large pot, heat the vegetable oil over medium-high heat. Add the seasoned chicken thighs and sear until golden brown on both sides, about 5 minutes per side. Remove from the pot and set aside.
- Using the same pot, add the chopped onion and cook for about 5 minutes until soft.
- Add the minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
- Introduce curry powder, turmeric, paprika, and cinnamon into the pot; toast for about 1 minute.
- Stir in the tomato paste and cook for about 2 minutes.
- Pour in the can of coconut milk and the chicken broth, stirring well.
- Return the seared chicken to the pot, ensuring it is submerged in the sauce. Cover and simmer for about 30 minutes.
- Check if the chicken is cooked through, taste and adjust seasonings as needed. Serve hot over rice, garnished with cilantro if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat on medium heat; add chicken broth if too thick.