Best 6 A Taste Of Africa Kenyan Chicken Curry Recipes

KUKU PAKU (AFRICAN COCONUT CHICKEN CURRY)

Steps:

• Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.
• Add the chicken and brown over medium high heat, until golden, 5-7 min.
• Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.
• Mix in the coconut milk (and boiled eggs, if using) and simmer for an additional 15 minutes,
• Serve immediately with steamed white rice.

KUKU PAKA (KENYAN CHICKEN CURRY)

Steps:

• Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
• Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed. Adjust salt and pepper, to taste.
• Stir in the cilantro. Serve with with rice or chapatti.
• Variations: For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
• Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
• Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
• Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.

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.

KUKU PAKA RECIPE

Steps:

• Blend one onion, ginger, garlic, scotch bonnet pepper, tomatoes, coriander powder and curry powder into a paste in a food processor.
• Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl.
• Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
• While the chicken is marinating; chop the remaining onion finely.
• Heat the oil in a saucepan under medium heat.
• Add the onions into the pan and cook until soft and translucent.
• Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
• Add the left over paste into the pan, add the coconut milk and a little salt to taste.
• Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
• Remove from heat and serve with coriander garnish.

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.

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.