Savory Swahili Chicken Curry
Experience the delightful fusion of East African and Middle Eastern flavors with this Kenyan-inspired chicken curry. Bursting with aromatic spices and fragrant herbs, this dish is a mild yet flavorful curry that highlights the best of swahili cooking. Marinated chicken is baked before being immersed into a rich, velvety sauce made of tomatoes, cream, and a melody of warm spices. Serve over perfectly steamed basmati rice for a complete culinary journey. For a twist, add sautéed shrimp or extra vegetables of your choice.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
fresh ginger
40g (grated)
garlic cloves
6 (crushed)
ground turmeric
2 teaspoons (none)
lemon juice
1/2 cup (none)
vegetable oil
1/3 cup (none)
ground cumin
1 teaspoon (none)
garam masala
3 teaspoons (none)
ground coriander
1 tablespoon (none)
paprika
1 teaspoon (none)
chili flakes
1 teaspoon (none)
plain yogurt
1/4 cup (none)
chicken thigh fillet
1 kg (cut into 3 cm pieces)
brown onions
600g (chopped coarsely)
chili powder
2 teaspoons (none)
ground fenugreek
2 teaspoons (none)
tinned crushed tomatoes
800g (none)
cinnamon stick
1 (none)
long green chilies
2 (finely chopped)
cream
300ml (none)
honey
1 tablespoon (none)
coriander leaves
1/4 cup (coarsely chopped)
Instructions
1
In a large bowl, mix half the ginger, garlic, turmeric, lemon juice, and oil with all the cumin, garam masala, ground coriander, paprika, chili flakes, and yogurt to make the marinade.
2
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3
Preheat your oven to very hot, 220°C (425°F).
4
Transfer the marinated chicken along with the marinade to a lightly oiled, shallow, flameproof baking dish.
5
Bake the chicken uncovered in the preheated oven for 10 minutes.
6
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the chopped onions, chili powder, fenugreek, and the remaining ginger, garlic, and turmeric.
7
Cook, stirring occasionally, until the onions become soft and translucent.
8
Stir in the crushed tomatoes with their juice, cinnamon stick, chopped green chilies, and remaining lemon juice to the saucepan.
9
Simmer the mixture, covered, for 10 minutes to blend the flavors.
10
Stir in the cream and honey, and let the sauce simmer, uncovered, for another minute.
11
Add the baked chicken pieces to the curry sauce and simmer for about 5 minutes more, or until the chicken is thoroughly cooked.
12
Remove the curry from heat and gently stir in the fresh coriander leaves.
13
Serve the chicken curry hot over steamed basmati rice, garnished with additional fresh coriander if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Swahili Chicken Curry?
It is a Kenyan-inspired chicken curry that blends East African and Middle Eastern flavors into a mild, aromatic dish.
How is the chicken prepared in this recipe?
The chicken is marinated in a yogurt and spice mixture, baked for 10 minutes in a hot oven, and then simmered in a velvety sauce.
What are the primary flavor influences?
The dish features a fusion of East African and Middle Eastern culinary traditions, specifically Swahili cooking styles.
Is this chicken curry very spicy?
No, it is described as a mild yet flavorful curry, though it contains chili flakes, chili powder, and green chilies for warmth.
How long should I marinate the chicken?
The chicken should be marinated for at least 30 minutes in the refrigerator to allow the flavors to penetrate the meat.
What cut of chicken is best for this curry?
The recipe specifies using 1 kg of chicken thigh fillet cut into 3 cm pieces.
What temperature should the oven be for baking the chicken?
Preheat your oven to a very hot 220°C (425°F) for the initial baking phase.
What ingredients are in the marinade?
The marinade consists of ginger, garlic, turmeric, lemon juice, oil, cumin, garam masala, coriander, paprika, chili flakes, and yogurt.
How long does the sauce need to simmer before adding the chicken?
The tomato and spice mixture should simmer for 10 minutes, followed by an additional minute after adding cream and honey.
When do I add the fresh coriander?
Gently stir in the fresh coriander leaves after removing the curry from the heat, just before serving.
What makes the sauce velvety?
The combination of tinned crushed tomatoes and 300ml of cream creates a rich, velvety texture.
What should I serve with Swahili Chicken Curry?
It is recommended to serve the curry hot over perfectly steamed basmati rice.
Can I add other proteins to this dish?
Yes, for a twist, you can add sautéed shrimp to the curry.
Can I add vegetables to this curry?
Yes, the recipe suggests adding extra vegetables of your choice to customize the dish.
What type of onions are used?
The recipe calls for 600g of coarsely chopped brown onions.
How much ginger is required?
The recipe uses 40g of grated fresh ginger, split between the marinade and the sauce.
Is honey used in this recipe?
Yes, one tablespoon of honey is added to the sauce to balance the spices with a touch of sweetness.
What whole spices are included?
A single cinnamon stick is added to the sauce during the simmering process.
How many garlic cloves are needed?
The recipe requires 6 crushed garlic cloves.
What kind of chilies are added to the sauce?
Two finely chopped long green chilies are added to the sauce for flavor and heat.
What is the purpose of baking the chicken first?
Baking the chicken for 10 minutes at high heat helps lock in the marinade flavors before it finishes cooking in the sauce.
How much lemon juice is used?
A total of 1/2 cup of lemon juice is used, divided between the marinade and the sauce.
What spices give the curry its aromatic quality?
A melody of garam masala, cumin, ground coriander, turmeric, and fenugreek provide the aromatic profile.
How much yogurt is needed for the marinade?
The recipe uses 1/4 cup of plain yogurt to help tenderize the chicken.
What type of tomatoes are best?
800g of tinned crushed tomatoes are used to form the base of the curry sauce.
Is ground fenugreek essential?
Yes, 2 teaspoons of ground fenugreek are added to the sauce to contribute to the traditional Swahili flavor.
How long does the chicken simmer in the sauce?
The baked chicken should simmer in the sauce for about 5 minutes or until thoroughly cooked.
What type of oil should I use?
The recipe calls for 1/3 cup of vegetable oil.
How is the ginger prepared?
The 40g of fresh ginger should be grated before being added to the dish.
Can I use dried coriander?
The recipe uses ground coriander in the marinade and fresh coriander leaves for the finish; fresh is preferred for the garnish.