African Chicken Curry In Rich Palm Oil Recipe

Ingredients for African Chicken Curry In Rich Palm Oil

• Chicken Thighs
• 1 lb potatoes
• Yellow Onions
• 2 green bell peppers
• 1 (13.5 oz) can full-fat coconut milk
• Greek Yogurt
• Tomatoes
• 4 cloves garlic
• Fresh Cilantro
• 1 tbsp fresh ginger
• 1 cup virgin red palm oil
• Pinch of saffron threads
• Lemon
• Coriander Seed
• Cumin Seeds
• Fennel Seed
• Fenugreek Seeds
• Mustard Seeds
• Clove
• Whole Nutmeg
• Allspice
• Green Cardamom Pods
• Black Peppercorns
• Kosher Salt
• 1 tsp ground turmeric
• Bell Peppers
• Bay Leaves
• Dried Curry Leaves

How to Make African Chicken Curry In Rich Palm Oil

1. Cut 1 lb potatoes into large bite-sized pieces and boil in 2 cups of water for 7 minutes. Drain and set aside.
2. Finely dice 2 large onions.
3. Peel and mince 4 cloves garlic.
4. Mince 1 tbsp fresh ginger.
5. Cut 2 green bell peppers into large bite-sized pieces.
6. Set aside 1 tsp whole cumin seeds.
7. Grind the following whole spices: 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, ½ tsp fennel seeds, and 1 tsp turmeric powder. (Do not use pre-ground spices)
8. Heat 1 cup virgin red palm oil in a wide, deep nonstick pan over high heat until it sizzles and smokes slightly.
9. Add the reserved 1 tsp whole cumin seeds and a pinch of saffron threads. Cook for 30 seconds.
10. Add the diced onions and cook, stirring occasionally, until browned (about 5 minutes).
11. Stir in the ginger, garlic, and ground spice mixture. Cook for 1 minute.
12. Add 1 (14.5 oz) can diced tomatoes, 2 tbsp lemon juice, and 1 (13.5 oz) can full-fat coconut milk. Stir well.
13. Slowly whisk in 1 cup plain yogurt (use 2% for a lighter version).
14. Season with salt to taste.
15. Add the potatoes, green peppers, and 1.5 lbs bone-in, skin-on chicken thighs. Mix well.
16. Reduce heat to low, cover tightly, and simmer for 1 hour, checking occasionally.
17. After 1 hour, assess the sauce. If too soupy, remove the chicken thighs and set aside. Uncover the pan and increase heat to high to reduce the sauce.
18. Stir frequently until the sauce thickens to your desired consistency.
19. Reduce heat to low, return the chicken to the pan, and stir to combine.
20. Turn off the heat, stir in ¼ cup chopped fresh cilantro, and serve hot over basmati rice or with warm naan bread.