Description
A flavorful and aromatic African Chicken Curry made with tender chicken thighs simmered in a rich coconut milk sauce infused with curry powder, paprika, cumin, garlic, ginger, and a hint of heat. This easy stovetop recipe is perfect for a comforting dinner that serves 4.
Ingredients
Scale
Chicken
- 1.5 pounds chicken thighs, boneless and skinless
- Salt and pepper, to taste
- 1 tablespoon curry powder (for seasoning)
Spices and Aromatics
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 chili pepper or 1/2 Scotch bonnet (optional, for heat)
Others
- 1 tablespoon cooking oil
- 1 cup full-fat coconut milk
- 2 tablespoons fresh cilantro, chopped
Instructions
- Season the Chicken: Season the chicken thighs with salt, pepper, and a sprinkle of curry powder to infuse flavor before cooking.
- Brown the Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides until browned, then remove and set aside to retain juices and develop flavor.
- Sauté Onions: In the same pan, sauté the chopped onions until they become soft and translucent, building a flavorful base.
- Add Garlic and Ginger: Add minced garlic and grated ginger to the pan, cooking for 1–2 minutes until fragrant to enhance the aroma.
- Toast Spices: Stir in curry powder, paprika, and cumin, toasting the spices for about 1 minute to release their essential oils and deepen the flavor.
- Incorporate Tomato Paste: Add tomato paste and mix thoroughly with the aromatics and spices, enriching the sauce’s depth and color.
- Add Coconut Milk: Pour in full-fat coconut milk and stir to combine everything into a creamy, flavorful sauce.
- Return Chicken to Pan: Nestle the seared chicken back into the sauce, ensuring it’s well-coated to absorb the flavors.
- Add Chili (Optional): Add the whole chili pepper or half a Scotch bonnet to introduce heat, adjusting to your preference.
- Simmer: Reduce heat to low, cover the pan, and let it simmer gently for 25 to 30 minutes until the chicken is fully cooked and tender.
- Adjust Seasoning: Taste the curry and adjust seasoning with salt and pepper if needed for perfect balance.
- Garnish and Serve: Garnish with freshly chopped cilantro before serving for a fresh herbal note.
Notes
- To make this dish milder, omit the chili pepper or Scotch bonnet.
- Use chicken thighs for juicier, more flavorful results compared to breast meat.
- Serve this curry with rice, flatbread, or your favorite grain to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- For a thicker sauce, simmer uncovered for an additional 5–10 minutes after cooking.
