Why Make This Recipe
Creamy East African Coconut Chicken Curry is a delightful dish that brings together the flavors of chicken, coconut milk, and a blend of spices. This recipe is not just delicious; it’s also simple to make. The creamy sauce is perfect for soaking up with rice, naan, or chapati. It’s a warming and filling meal that the whole family will enjoy. Plus, cooking this curry will give you a taste of East African cuisine right in your home!
How to Make Creamy East African Coconut Chicken Curry
Ingredients
Chicken and Marinade:
- 1 kg chicken, cut into pieces
- Juice of 1 lemon
- Salt to taste
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped (adjust for heat)
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
Additional:
- 1 cup coconut milk
- Fresh coriander leaves (for garnish)
Directions
Prep the Chicken:
In a bowl, mix the chicken with lemon juice and salt. Let the chicken marinate for 30 minutes.
Cook the Base:
Heat the oil in a pan over medium heat. Sauté the onions until they turn golden brown. Add garlic and ginger, cooking for 1–2 minutes until they smell good.
Spice it Up:
Stir in cumin, coriander, turmeric, paprika, and garam masala. Cook for 2 minutes to let the spices release their aroma.
Add Tomatoes & Chilies:
Add chopped tomatoes and green chilies. Cook until the tomatoes form a thick sauce.
Cook Chicken:
Add the marinated chicken and sear it until it is lightly browned, about 7 minutes.
Simmer in Coconut Milk:
Pour in the coconut milk. Reduce the heat to low and let it simmer for 25–30 minutes until the chicken is tender.
Finish & Serve:
Adjust the salt to your taste, garnish with fresh coriander, and serve hot with rice, naan, or chapati.
How to Serve Creamy East African Coconut Chicken Curry
Serve this curry hot in a bowl. Pair it with fluffy rice, soft naan, or warm chapati to soak up the creamy sauce. Adding a side of steamed vegetables can complement the meal well.
How to Store Creamy East African Coconut Chicken Curry
If you have leftovers, let the curry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. When ready to eat, reheat it on the stove or in the microwave until hot.
Tips to Make Creamy East African Coconut Chicken Curry
- Marination: Allow enough time for the chicken to marinate; this enhances the flavor.
- Adjust Spices: Feel free to adjust the spices according to your taste. If you like it spicy, add more green chilies.
- Coconut Milk: Use full-fat coconut milk for a creamier texture.
Variation
Try adding vegetables like bell peppers or spinach to the curry for added nutrition and color. You can also replace chicken with chickpeas or tofu for a vegetarian option.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just ensure it is fully thawed before marinating and cooking.
Q: How spicy is this curry?
A: The spice level can vary. You can adjust the number of green chilies to control the heat according to your preference.
Q: Can I make this curry in advance?
A: Absolutely! This curry often tastes even better the next day as the flavors meld together. Just reheat before serving.
Creamy East African Coconut Chicken Curry
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: East African
- Diet: Gluten-Free
Description
A delightful and warming dish featuring chicken simmered in a creamy coconut milk sauce, flavored with spices and garnished with fresh coriander.
Ingredients
- 1 kg chicken, cut into pieces
- Juice of 1 lemon
- Salt to taste
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped (adjust for heat)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 cup coconut milk
- Fresh coriander leaves (for garnish)
Instructions
- In a bowl, mix the chicken with lemon juice and salt. Let the chicken marinate for 30 minutes.
- Heat the oil in a pan over medium heat. Sauté the onions until they turn golden brown. Add garlic and ginger, cooking for 1–2 minutes until they smell good.
- Stir in cumin, coriander, turmeric, paprika, and garam masala. Cook for 2 minutes to let the spices release their aroma.
- Add chopped tomatoes and green chilies. Cook until the tomatoes form a thick sauce.
- Add the marinated chicken and sear it until it is lightly browned, about 7 minutes.
- Pour in the coconut milk. Reduce the heat to low and let it simmer for 25–30 minutes until the chicken is tender.
- Adjust the salt to your taste, garnish with fresh coriander, and serve hot with rice, naan, or chapati.
Notes
Allow enough time for the chicken to marinate for enhanced flavor. You can adjust spices according to your taste. Full-fat coconut milk provides a creamier texture.