Kenyan Coconut Chicken Curry
A delicious reminder of the bold, diverse flavours that define African cuisine!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Ingredients:
- 2 Tbsp olive oil
- 1 onion, sliced
- ½ cup spring onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- 6-8 fresh curry leaves or 2 bay leaves
- 4 chicken breasts, cubed or chicken pieces
- 1 tin coconut milk or cream
- To serve:
- coriander and green chilli sauce
- basmati rice
How To Make Kenyan Coconut Chicken Curry
- Heat oil in a large non-stick pan or pot, add in onion and spring onion, garlic, ginger, curry leaves and spices.
- Allow to cook until the spices are fragrant then increase the heat and stir in the chicken, make sure to coat the chicken in the spices.
- Allow this to cook for about 20 minutes, then pour in the coconut cream.
- Reduce the heat and allow to simmer for 12 minutes on medium heat, season to taste with salt and pepper.
- Stir in freshly chopped coriander.
- Serve the coconut chicken curry with basmati rice and fresh coriander, enjoy!
Chefs Tip: Use Whole Spices for Depth: If you have whole cumin seeds or mustard seeds on hand, lightly toast them in the oil before adding the onions for an even deeper flavour base. For a spicier kick, add a chopped green chili or a pinch of cayenne pepper when sautéing the aromatics. Coconut cream will give you a richer, thicker sauce, while coconut milk will result in a lighter curry. Choose based on your preference.