Description
A rich and flavorful African Chicken Curry made with tender chicken thighs simmered in a bold blend of curry spices, garlic, ginger, tomato paste, and creamy coconut milk.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless skinless
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 cup coconut milk (full fat)
- 1 cup chicken broth
- 0.5 teaspoon chili flakes (or 1 diced Scotch bonnet, optional)
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon oil (for searing)
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Sear the chicken thighs on both sides until golden. Remove and set aside.
- In the same pot, sauté the chopped onion until softened and golden. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2–3 minutes. Add curry powder and chili flakes (if using). Stir to coat everything evenly.
- Pour in the coconut milk and chicken broth. Return chicken to the pot. Cover and simmer on low heat for 25–30 minutes until the chicken is tender and the sauce thickens.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh chopped cilantro before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: African Chicken Curry