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African Chicken Curry

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A flavorful African Chicken Curry featuring tender chicken simmered in a rich, spiced tomato and coconut milk sauce for a hearty and aromatic meal.

Ingredients

Scale
  • 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 2 medium potatoes, peeled and cubed
  • 1 red bell pepper, chopped
  • Salt and black pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or flatbread for serving

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add onions and sauté until softened, about 5 minutes.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper; cook for another minute to toast the spices.
  4. Add chicken pieces and brown on all sides, about 5-7 minutes.
  5. Pour in diced tomatoes, coconut milk, and chicken broth. Stir well to combine.
  6. Add cubed potatoes and red bell pepper to the pot. Season with salt and black pepper.
  7. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes until chicken is tender and potatoes are cooked through.
  8. Adjust seasoning if needed. Garnish with fresh cilantro before serving.
  9. Serve hot with cooked rice or flatbread.

Notes

For extra depth, marinate the chicken in yogurt and spices for 1 hour before cooking; serve with a side of steamed greens or fried plantains for a complete meal.

Find it online: https://thefoodieplanner.com/african-chicken-curry/