African Chicken Curry Recipes

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

Steps:

• Preheat the oven to 350 degrees F (180 C).
• Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
• Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
• Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
• Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
• Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
• Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
• Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
• Serve hot over steamed rice.

AFRICAN CHICKEN CURRY

Steps:

• In sauce pan, melt butter, add apple, celery and onion,Cook till tender.
• Combine corn starch, curry, salt and broth.
• Stir into onion mixture.
• Add milk.
• Cook, stirring till thick and bubbly.
• Stir in chicken and mushrooms.
• Heat through.
• Serve over rice and pass condiments to be added at will.
• I like a banana and peanut combination the best, but it is fun to have some of each.

AFRICAN CHICKEN CURRY

Steps:

• Heat olive oil in a large, heavy skillet over medium heat.
• Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
• Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
• Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low.
• Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes.
• Mix in lemon juice just before serving.

AFRICAN CHICKEN CURRY IN RICH PALM OIL

Steps:

• Cut the potatoes into large bite size pieces and boil them in water for 7 minutes. Discard the water and set potatoes aside.
• Finely dice all the onions. Peel and mince garlic cloves (I toss them in the spice grinder and pulse but do not use a garlic press). Mince or grind ginger (again I use a spice grinder for this). Cut the green peppers into large bite size pieces.
• Set aside 1 tsp of cumin seed for later. Grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric (you can also use whole turmeric and grind with the whole spices but it's a pain because whole turmeric is rock hard and probably makes no difference versus the ground turmeric). Do not use pre ground spices.
• Heat the palm oil on high in a wide, deep nonstick pan. It should quickly begin to sizzle and smoke. Add the 1 tsp of whole cumin seed you set aside. Add the saffron. After a half minute or so add the diced onions. Stir around giving the onions a chance to brown. While you are doing this add the ginger, garlic and then the spice mixture. Once the onions are browned add the tomato, lemon juice (optional) and the coconut milk. Stir it up and then slowly mix in the yoghurt. You should have a nice looking sauce by now. Taste for salt and if not enough then add more to taste (do not do this after you add the raw chicken). Add the potatoes and green peppers and then the raw chicken thighs. Mix it up real good and lower the heat to low. Cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally (it should bubble a bit - if not turn the heat up a little). After one hour look at the sauce. If it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high. Stand by at this point and intermittently stir while the sauce boils. Reduce to a medium thick sauce. Lower the heat back to low, return the chicken to the pan and stir it up. When you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir. Your curry is done. Serve over basmati rice or with warm naan bread.

AFRICAN CURRY

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

A TASTE OF AFRICA - KENYAN CHICKEN CURRY

Steps:

• 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.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

SOUTH AFRICAN CHICKEN CURRY

Steps:

• Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
• Add chicken and saute until chicken is no longer pink.
• Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
• Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
• Add more chicken stock if you like it thinner.
• The curry should thicken and have a rich deep golden colour.

KALYA E KHAAS (TRADITIONAL SOUTH AFRICAN CHICKEN CURRY)

Steps:

• Wash the chicken and pat dry.
• Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
• Pour mixture over the chicken, turning the pieces until they are well coated.
• While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
• Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
• Garnish with cilantro and mint and serve with rice or Indian bread.