Kenyan Coconut Chicken Curry
This Kenyan Coconut Chicken Curry is a flavorful and aromatic dish that is perfect for a cozy night in. The combination of tender chicken, rich coconut milk, and fragrant spices creates a comforting and satisfying meal.
Ingredients
- 1.5 lbs (700g) chicken, cut into pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 2 tomatoes, chopped
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the chicken pieces to the pot and brown them on all sides.
- Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and add the chopped tomatoes. Season with salt and stir to combine.
- Simmer the curry for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Large pot Chopping board Knife Grater Measuring spoons Can opener Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Kenyan Coconut Chicken Curry with steamed rice or warm naan bread for a complete and satisfying meal.
Tips & tricks
For a spicier curry, increase the amount of cayenne pepper or add a chopped chili pepper to the dish.
Cost
$15