Kenyan Chicken Curry

Name: Kenyan Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 17
Cuisine: Indian, Asian
Ingredients: 600 grams brown onions, chopped coarsely; 1 large Heat the oil in a pan (a wok works well). Add the onions, chilli powder, fenugreek, ginger, garlic and turmeric. Stir well and cook until the onions soften; 5 Add the chicken to the curry, simmer until the chicken is cooked, about minutes; 17 servings Kenyan Chicken Curry; 17 servings Place the chicken into a lightly oiled dish and bake, uncovered for 10 minutes; 1 kg skinless chicken thigh fillets, cut into chunks; 1 teaspoon chilli flakes; 2 teaspoons chilli powder; 2 long green chillies, chopped finely; 1 cinnamon stick; 17 servings Remove from the heat before stirring in the fresh coriander; 300 milliliters cream; 59 milliliters fresh coriander, coarsely chopped; 20 grams grated fresh ginger; 3 teaspoons garam masala; 3 garlic cloves, crushed; 1 Tbsp ground coriander; 1 teaspoon ground cumin; 2 teaspoons ground fenugreek; 1 teaspoon ground turmeric; 1 Tbsp honey; 17 servings Add the cream and honey, stirring well and simmer, uncovered for 5 minutes; 59 milliliters lemon juice; 40 milliliters oil; 1 teaspoon paprika; 17 servings Serve with plain boiled Jasmine rice; 1 stick Add the tomatoes, cinnamon green chillies and lemon juice. Simmer, covered for 10 minutes; 2 x 400 grams cans crushed tomatoes; 70 grams yoghurt; 17 servings Pin It

Kenyan Chicken Curry

Kenyan Chicken Curry might be just the Indian recipe you are searching for. This recipe serves 17. This main course has 999 calories, 58g of protein, and 58g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of ginger, tagged, cinnamon stick, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

New Curries is one of the latest in the series of Women's Weekly Cookbooks. It certainly seems that there is probably at least one of these cookbooks in every household here in Australia. We've all turned to their pages for reliable recipes that work.Don't let the length of the ingredient list dissuade you from trying this curry. Once you have the ingredients organised the process is actually pretty simple and the dish is ready in 30 minutes.My only complaint is in the photograph used to accompany this dish. There's no way that the dish pictured could have been produced by following the recipe. I'm used to that being the case with Donna Hay but it's disappointing to see that the ever reliable AWW has succumbed to styling versus substance.Kenyan Chicken Curry[

Ingredients you will need

Whole Chicken

Curry Powder

Serves 6]Marinade:20 grams grated fresh ginger3 garlic cloves, crushed1 teaspoon ground turmeric cup lemon juice40ml oil1 teaspoon ground cumin3 teaspoons garam masala1 tablespoon ground coriander1 teaspoon paprika1 teaspoon chilli flakes70 grams yoghurt1 kg skinless chicken thigh fillets, cut into chunks

Ingredients you will need

Boneless Skinless Chicken Thighs

Turmeric

Whole Garlic Cloves

Marinade

Chili Pepper

Lemon

Curry:40ml oil600 grams brown onions, chopped coarsely2 teaspoons chilli powder2 teaspoons ground fenugreek20 grams grated fresh ginger3 garlic cloves, crushed1 teaspoon ground turmeric2 x 400 grams cans crushed tomatoes1 cinnamon stick2 long green chillies, chopped finely cup lemon juice300ml cream1 tablespoon honey cup fresh coriander, coarsely chopped

Ingredients you will need

Fresh Cilantro

Green Chili Pepper

Whole Garlic Cloves

Yellow Onion

Cinnamon

Chili Pepper

Curry Powder

Honey

Lemon

Place the marinade ingredients into a bowl and stir well to combine.

Ingredients you will need

Marinade

Equipment you will use

Bowl

Add the chicken, mix thoroughly to ensure they are well coated. Cover and refrigerate for 30 minutes.Cook Chicken:Preheat oven to 240C.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Heat the oil in a large pan (a wok works well).

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the onions, chilli powder, fenugreek, ginger, garlic and turmeric. Stir well and cook until the onions soften.

Ingredients you will need

Chili Powder

Turmeric

Garlic

Ginger

Onion

Add the tomatoes, cinnamon stick, green chillies and lemon juice. Simmer, covered for 10 minutes.

Ingredients you will need

Cinnamon Stick

Green Chili Pepper

Lemon Juice

Tomato

Add the cream and honey, stirring well and simmer, uncovered for 5 minutes.

Ingredients you will need

Cream

Honey

Add the chicken to the curry, simmer until the chicken is cooked, about 5 - 10 minutes.

Ingredients you will need

Whole Chicken

Curry Powder

Remove from the heat before stirring in the fresh coriander.

Ingredients you will need

Fresh Cilantro

Serve with plain boiled Jasmine rice.On a scale of 1 to 10, this curry rates:Tagged with Curry

Ingredients you will need

Jasmine Rice

Curry Powder

Equipment you will use

Kitchen Scale

Pin It

Equipment

Ingredients

Servings:

600grams

brown onions, chopped coarsely 1large

Heat the oil in a pan (a wok works well). Add the onions, chilli powder, fenugreek, ginger, garlic and turmeric. Stir well and cook until the onions soften 5

Add the chicken to the curry, simmer until the chicken is cooked, about minutes 17servings

Kenyan Chicken Curry 17servings

Place the chicken into a lightly oiled dish and bake, uncovered for 10 minutes 1kg

skinless chicken thigh fillets, cut into chunks 1teaspoon

chilli flakes 2teaspoons

chilli powder 2

long green chillies, chopped finely 1

cinnamon stick 17servings

Remove from the heat before stirring in the fresh coriander 300milliliters

cream 59milliliters

fresh coriander, coarsely chopped 20grams

grated fresh ginger 3teaspoons

garam masala 3

garlic cloves, crushed 1Tbsp

ground coriander 1teaspoon

ground cumin 2teaspoons

ground fenugreek 1teaspoon

ground turmeric 1Tbsp

honey 17servings

Add the cream and honey, stirring well and simmer, uncovered for 5 minutes 59milliliters

lemon juice 40milliliters

oil 1teaspoon

paprika 17servings

Serve with plain boiled Jasmine rice 1stick

Add the tomatoes, cinnamon green chillies and lemon juice. Simmer, covered for 10 minutes 2

x 400 grams cans crushed tomatoes 70grams

yoghurt 17servings

Pin It 17servings

Tagged with Curry 17servings

[Serves 6]

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Leth Steinagrund Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.