Ingredients for African Chicken Curry
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- 1 bay leaf
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1.5 pounds boneless, skinless chicken thighs
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fresh lemon juice
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How to Make African Chicken Curry
- Heat 2 tablespoons of olive oil in a large, heavy skillet over medium heat.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, along with 1 bay leaf. Sauté until the onion is softened and lightly browned, about 5-7 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 tablespoons curry powder, and 1 teaspoon salt. Cook for 5 minutes, stirring occasionally.
- Add 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink. Internal temperature should reach 165°F (74°C).
- Reduce the heat to low.
- Gradually whisk in 1 (13.5 ounce) can full-fat coconut milk, stirring constantly, over about 10 minutes. Allow the sauce to simmer gently and thicken.
- Stir in 1 tablespoon fresh lemon juice just before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
148g
Carbs
4g
