CHICKEN CURRY (East Africa)
Chicken curry is made throughout the world, in so many different variations. The main differences are in the spice mixes used.
In parts of East Africa, similar chicken curries are made for guests and sometimes during festive holidays.
Whole, free range chickens are usually used in the recipe creating flavors that are aromatic and absolutely delicious!
To Make this recipe, you will need the following:
2 tbsp olive oil
1 large yellow/red onion, diced
2 cloves fresh garlic cloves, minced
1 tbsp grated ginger
1 tsp jalapeno pepper, diced (optional)
2 tsp curry powder
1 tbsp cumin seeds, crushed
1 cup diced/crushed tomatoes
1 lb chicken thighs/drumsticks or breast meat
1 cup grated or chopped carrots
1 tbsp ketchup
1 tsp soy sauce
salt and pepper to taste
- Heat a large pan on medium heat.
- Add olive oil and onions and cook until soft before adding garlic, ginger, and jalapeno pepper and carrots and cook for about 1 minute. Next add spices and stir for another minute to prevent it from sticking.
- Put in the chicken and cook for a couple of minutes before adding tomatoes.
- Bring to a slight boil and then turn down to simmer and cook for about 20 minutes or longer if you desire.
- Remove from heat and set aside until ready to serve.
To serve this Chicken Curry recipe with
Coconut Rice, Click here