Kenyan Chicken Curry - Ethnic Foods R Us

Kenyan Chicken Curry is a nationwide favorite dish. The special blend of African seasonings really make it a delicious meal to remember.

(Photo Attributed to Author: AparnaSujathan)

Kenyan Chicken Curry Recipe-

Ingredients:

1-1/2 oz. freshly grated ginger root
8 large cloves garlic, peeled and crushed
2 tsp. ground turmeric root
¹⁄₂ cup lemon juice
vegetable oil
1 tsp. ground cumin
3 tsp. garam masala
1 tbsp. ground coriander
1 tsp. smoked paprika
1 tsp. red chili pepper flakes
¹⁄₄ cup plain yogurt
20 oz. chopped yellow onions
2 tsp. dark chili powder
2 tsp. methi powder
28 oz. canned crushed tomatoes
1 stick cinnamon
2 long green hot chili peppers, chopped fine
10 oz. heavy cream
2 tbsp. honey
2 lb. chicken thighs, deboned and skinned
4 tbsp. rough chopped fresh cilantro (stems and leaves), for garnish

Directions:

In a large mixing bowl, combine together half the garlic, half the ginger, half the turmeric, half the oil and half the lemon juice with all the smoked paprika, yogurt, chili flakes, garam masala and ground coriander.
Add the chicken thighs into the bowl, swish and turn them to thoroughly coat in the marinade.
Cover the bowl and refrigerate for at least one hour – two hours is even better.
Preheat the oven to 425 degrees Fahrenheit.
Put a large, deep skillet on the stovetop, with some oil in it, and bring the heat up to medium-high.
Add into the skillet the onion, chili powder, methi powder, the remaining ginger, garlic and turmeric, and cook, stirring, until onion softens and becomes translucent and fragrant.
While this mixture is cooking in the saucepan, bake your chicken in the preheated oven, covered in the marinade, for 10 to 12 minutes.
Add the tomatoes (and their juices) into the skillet, along with the cinnamon, green chili peppers and the remaining lemon juice. Cook at just a simmer, covered, for another 10 minutes.
Stir in cream and honey, simmer, uncovered, for one minute.
By now your chicken should be ready to take out of the oven. Add it, along with the marinade, into the curry, simmer about 10 to 12 minutes, until chicken is cooked through and the marinade has reduced to a sauce-like consistency. Then remove the skillet from the burner.
Serve your Kenyan Chicken curry while nice and hot over freshly cooked basmati rice, garnished with a generous sprinkling of chopped fresh cilantro. And of course, as always, for the traditional Kenyan cuisine experience, serve some chapatis or ugali.