Ingredients for African Chicken Curry In Rich Palm Oil
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 1 lb potatoes
- 2 large yellow onions
- 2 green bell peppers
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup plain yogurt
- 1 (14.5 ounce) can diced tomatoes
- 4 cloves garlic
- 1/4 cup fresh cilantro
- 1 tablespoon fresh ginger
- 1 cup virgin red palm oil
- 1 pinch saffron threads
- 2 tablespoons lemon juice
- 1 teaspoon whole coriander seeds
- 2 teaspoons whole cumin seeds
- 1/2 teaspoon whole fennel seeds
- Fenugreek Seeds
- Mustard Seeds
- Clove
- Whole Nutmeg
- Allspice
- Green Cardamom Pods
- 1/2 teaspoon whole black peppercorns
- salt, to taste
- 1 teaspoon turmeric powder
- Bell Peppers
- Bay Leaves
- Dried Curry Leaves
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How to Make African Chicken Curry In Rich Palm Oil
- Cut 1 lb potatoes into large bite-sized pieces and boil in 2 cups of water for 7 minutes. Drain and set aside.
- Finely dice 2 large onions.
- Peel and mince 4 cloves garlic.
- Mince 1 tbsp fresh ginger.
- Cut 2 green bell peppers into large bite-sized pieces.
- Set aside 1 tsp whole cumin seeds.
- 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)
- Heat 1 cup virgin red palm oil in a wide, deep nonstick pan over high heat until it sizzles and smokes slightly.
- Add the reserved 1 tsp whole cumin seeds and a pinch of saffron threads. Cook for 30 seconds.
- Add the diced onions and cook, stirring occasionally, until browned (about 5 minutes).
- Stir in the ginger, garlic, and ground spice mixture. Cook for 1 minute.
- Add 1 (14.5 oz) can diced tomatoes, 2 tbsp lemon juice, and 1 (13.5 oz) can full-fat coconut milk. Stir well.
- Slowly whisk in 1 cup plain yogurt (use 2% for a lighter version).
- Season with salt to taste.
- Add the potatoes, green peppers, and 1.5 lbs bone-in, skin-on chicken thighs. Mix well.
- Reduce heat to low, cover tightly, and simmer for 1 hour, checking occasionally.
- 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.
- Stir frequently until the sauce thickens to your desired consistency.
- Reduce heat to low, return the chicken to the pan, and stir to combine.
- Turn off the heat, stir in ¼ cup chopped fresh cilantro, and serve hot over basmati rice or with warm naan bread.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
78g
Fat
113g
Carbs
29g
