Top the chicken curry with some chunky sambals containing tomato, onions & coriander and you have a taste sensation !Following on from the popular “Dad’s Chicken Curry” recipe which I posted a couple of months ago (the recipe can be found here), here is my own East African inspired chicken curry recipe which I have developed over the years by taking a little bit of one recipe and a little of another until I have come up with a great tasting curry !
When my husband and I were running safari camps in Tanzania, I was fortunate enough to work with many great East African chefs from both the inland and coastal parts of Tanzania, Zanzibar and Kenya. As a result I picked up different styles and ideas from each of them … and also learnt to make the most of local ingredients (all of which this recipe contains). So here is just one of the curry recipes I came up with, thanks to all the great inspiring chefs I had the pleasure to meet and learn from -:
East African Chicken Curry
2 – 3 tbsp Oil
4 red Onions, chopped
2 ½ tbsps Garlic, finely chopped
2 tbsp fresh Ginger, finely grated
2 heaped tbsp medium Curry powder
1 heaped tbsp Cumin powder
1 heaped tbsp Garam Masala powder
1 heaped tbsp Coriander powder
1 tsp Cinnamon powder
½ tsp Chilli powder
1 tbsp Salt
3 tbsp Tomato Paste/Puree
1,2 kg’s raw Chicken meat, cubed
1 tin (400gm) peeled Tomatoes, un drained
2 tbsp Lime juice
½ cup Water
3 Potatoes, cubed and par boiled
3 heaped tbsp fresh Coriander, chopped
Fry the onions in the oil until they start to turn golden. Then add the garlic & ginger and continue to cook – stir frequently to prevent sticking. Then add the curry, cumin, garam masala, coriander, cinnamon and chilli powders and stir well to blend. Add the salt and tomato paste and stir until a thick paste has formed (around 2 minutes). If you need to, you can add a little of the water at this stage to prevent sticking. Now add the cubed chicken meat and stir well so that it is coated by the curry paste. Add the tomatoes, stir, and then add the lime juice, water and par boiled potato cubes. Leave to simmer for about 25 minutes and then add the fresh Coriander. Cook for a further 5 minutes before serving over rice with some hot buttered garlic nan bread and chunky sambals* on the side – aahhhh ….. a little taste of East African curry heaven !
As with most curries, this always tastes better if you eat it a day or two after making it, as it allows time for the flavours to develop and intensify.
When my husband and I were running safari camps in Tanzania, I was fortunate enough to work with many great East African chefs from both the inland and coastal parts of Tanzania, Zanzibar and Kenya. As a result I picked up different styles and ideas from each of them … and also learnt to make the most of local ingredients (all of which this recipe contains). So here is just one of the curry recipes I came up with, thanks to all the great inspiring chefs I had the pleasure to meet and learn from -:
East African Chicken Curry
2 – 3 tbsp Oil
4 red Onions, chopped
2 ½ tbsps Garlic, finely chopped
2 tbsp fresh Ginger, finely grated
2 heaped tbsp medium Curry powder
1 heaped tbsp Cumin powder
1 heaped tbsp Garam Masala powder
1 heaped tbsp Coriander powder
1 tsp Cinnamon powder
½ tsp Chilli powder
1 tbsp Salt
3 tbsp Tomato Paste/Puree
1,2 kg’s raw Chicken meat, cubed
1 tin (400gm) peeled Tomatoes, un drained
2 tbsp Lime juice
½ cup Water
3 Potatoes, cubed and par boiled
3 heaped tbsp fresh Coriander, chopped
Fry the onions in the oil until they start to turn golden. Then add the garlic & ginger and continue to cook – stir frequently to prevent sticking. Then add the curry, cumin, garam masala, coriander, cinnamon and chilli powders and stir well to blend. Add the salt and tomato paste and stir until a thick paste has formed (around 2 minutes). If you need to, you can add a little of the water at this stage to prevent sticking. Now add the cubed chicken meat and stir well so that it is coated by the curry paste. Add the tomatoes, stir, and then add the lime juice, water and par boiled potato cubes. Leave to simmer for about 25 minutes and then add the fresh Coriander. Cook for a further 5 minutes before serving over rice with some hot buttered garlic nan bread and chunky sambals* on the side – aahhhh ….. a little taste of East African curry heaven !
As with most curries, this always tastes better if you eat it a day or two after making it, as it allows time for the flavours to develop and intensify.
*For my sambals I used chopped red onions, tomatoes and coriander
