Forktionary

A Taste Of Africa Kenyan Chicken Curry Recipe

Embark on a culinary journey to Kenya with this vibrant and flavorful chicken curry! Inspired by Swahili cuisine—a fusion of East African and Middle Eastern flavors—this recipe delivers a rich, fragrant curry without overpowering heat. The chicken is marinated in a blend of aromatic spices including paprika, coriander, and turmeric, then cooked to perfection. A creamy sauce, simmered with fragrant spices and a touch of honey, complements the tender chicken beautifully. Serve over fluffy basmati rice for a truly authentic and unforgettable experience. Easily adaptable to your spice preference and dietary needs – even includes a shrimp upgrade!

Prep Time 30 mins
Cook Time 90 mins
Calories 534.4 kcal
Protein 75g
Rating 3.5 (4 Reviews)
A Taste Of Africa Kenyan Chicken Curry 114

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Taste Of Africa Kenyan Chicken Curry

  • 2 tbsp minced Fresh Ginger
  • 2 tbsp minced Garlic Cloves
  • 2 tsp Ground Turmeric
  • 2 tbsp Lemon Juice
  • 4 tbsp Vegetable Oil
  • 1 tbsp Ground Cumin
  • 1 tbsp Garam Masala (or curry powder)
  • 1 tbsp Ground Coriander
  • 1 tbsp Paprika
  • ½ tsp Chili Flakes
  • ½ cup Plain Yogurt
  • 500g (1.1 lbs) Chicken Thigh Fillet pieces
  • 1 medium Brown Onion, chopped
  • 1 tsp Chili Powder
  • 1 tsp Fenugreek seeds
  • 1 (14.5 oz) can diced tomatoes
  • 1 Cinnamon stick
  • 2-3 Green Chilies, finely chopped
  • ½ cup heavy Cream
  • 1 tbsp Honey
  • ½ cup fresh Coriander Leaves, chopped
  • steamed basmati rice (for serving)
  • optional sauteed shrimp (for garnish)

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How to Make A Taste Of Africa Kenyan Chicken Curry

  1. In a large bowl, combine 1 tbsp ginger (minced), 1 tbsp garlic (minced), 1 tsp turmeric, 1 tbsp lemon juice, and 2 tbsp oil. Add 1 tbsp cumin, 1 tbsp garam masala (or curry powder), 1 tbsp ground coriander, 1 tbsp paprika, ½ tsp chilli flakes, and ½ cup plain yogurt. Mix well.
  2. Add 500g (1.1 lbs) chicken pieces to the marinade, ensuring they are fully coated.
  3. Cover and refrigerate for at least 30 minutes.
  4. Preheat oven to 400°F (200°C).
  5. Place chicken in a lightly oiled shallow baking dish. Bake uncovered for 10 minutes.
  6. Meanwhile, heat 2 tbsp oil in a large saucepan. Add 1 medium onion (chopped), 1 tsp chilli powder, 1 tsp fenugreek seeds, 1 tbsp ginger (minced), 1 tbsp garlic (minced), and 1 tsp turmeric. Stir until onion softens (about 5 minutes).
  7. Add 1 (14.5 oz) can diced tomatoes, 1 cinnamon stick, 2-3 green chillies (finely chopped), and 1 tbsp lemon juice.
  8. Simmer, covered, for 10 minutes.
  9. Stir in ½ cup heavy cream and 1 tbsp honey. Simmer, uncovered, for 1 minute.
  10. Add the baked chicken to the curry sauce. Simmer for about 5 minutes, or until chicken is cooked through.
  11. Remove from heat. Stir in ½ cup fresh coriander (chopped). Serve hot over steamed basmati rice. Garnish with extra fresh coriander and optional sauteed shrimp.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

56g

Fat

48g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes African Gluten Free

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Time To Make Preparation 4 Hours Or Less