African Chicken Curry Food

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

Steps:

• Preheat the oven to 350 degrees F (180 C).
• Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
• Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
• Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
• Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
• Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
• Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
• Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
• Serve hot over steamed rice.

CHICKEN CURRY WITH COCONUT RICE

Steps:

• For the coconut green onion rice: Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
• Preheat the oven to 300 degrees F.
• Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes. Let cool and finely chop in a food processor.
• Remove the rice from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews. Let sit 5 minutes more before serving.
• For the chicken curry: Heat a small saute pan over low heat. Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes. Remove from the heat and let cool slightly. Transfer the spices to a coffee or spice grinder and finely grind. Combine the ground spices with the curry powder in a small bowl.
• Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess. Brown the chicken on all sides, about 8 minutes, and remove to a plate.
• Add the onion to the Dutch oven and cook until soft, about 4 minutes. Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute. Add the tomato paste and cook for 1 minute. Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes. Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes. Reduce the heat to low, add the chicken and cook until tender, about 15 minutes. Remove the chicken to a bowl and discard the cinnamon stick and mango pieces. Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more. Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
• To serve: Spoon the rice into bowls and ladle some chicken curry over.

SPICY AFRICAN CHICKEN STEW

Steps:

• Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
• Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
• Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

AFRICAN CURRY

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

PERI PERI AFRICAN CHICKEN

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

DURBAN CHICKEN CURRY

Steps:

• Gather the ingredients.
• In a large Dutch oven or other heavy-duty pan, melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks. Cook, stirring frequently until fragrant, about 1 minute. Be careful not to burn the spices.
• Turn heat to medium and add onion, ginger, and garlic. Cook, stirring often until softened, about 3 minutes.
• Turn heat to high and add chicken pieces. Cook, stirring to coat the pieces in the onion and spices very well, about 5 minutes.
• Add chopped tomatoes and tomato puree, and give pot a good stir.
• Throw in diced potatoes, rutabaga, chicken stock, and curry leaves. Let simmer on medium-low heat, stirring occasionally until the chicken is cooked and the vegetables are tender, about 30 minutes. Adjust the seasoning with salt, if necessary. Serve garnished with coriander leaves and rice, if desired.

AFRICAN CHICKEN CURRY

Steps:

• In sauce pan, melt butter, add apple, celery and onion,Cook till tender.
• Combine corn starch, curry, salt and broth.
• Stir into onion mixture.
• Add milk.
• Cook, stirring till thick and bubbly.
• Stir in chicken and mushrooms.
• Heat through.
• Serve over rice and pass condiments to be added at will.
• I like a banana and peanut combination the best, but it is fun to have some of each.

KUKU PAKU (AFRICAN COCONUT CHICKEN CURRY)

Steps:

• Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.
• Add the chicken and brown over medium high heat, until golden, 5-7 min.
• Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.
• Mix in the coconut milk (and boiled eggs, if using) and simmer for an additional 15 minutes,
• Serve immediately with steamed white rice.

SOUTH AFRICAN CHICKEN CURRY

Steps:

• Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
• Add chicken and saute until chicken is no longer pink.
• Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
• Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
• Add more chicken stock if you like it thinner.
• The curry should thicken and have a rich deep golden colour.

A TASTE OF AFRICA - KENYAN CHICKEN CURRY

Steps:

• Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
• Add the chicken, turn to coat in marinade.
• Cover and refrigerate for at least 30 minutes.
• Preheat oven to very hot (220C/425F).
• Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
• Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
• Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
• Simmer, covered, for 10 minutes.
• Stir in cream and honey, simmer, uncovered, for one minute.
• Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
• Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

KUKU PAKA RECIPE

Steps:

• Blend one onion, ginger, garlic, scotch bonnet pepper, tomatoes, coriander powder and curry powder into a paste in a food processor.
• Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl.
• Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
• While the chicken is marinating; chop the remaining onion finely.
• Heat the oil in a saucepan under medium heat.
• Add the onions into the pan and cook until soft and translucent.
• Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
• Add the left over paste into the pan, add the coconut milk and a little salt to taste.
• Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
• Remove from heat and serve with coriander garnish.

AFRICAN CHICKEN CURRY

Steps:

• Heat olive oil in a large, heavy skillet over medium heat.
• Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
• Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
• Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low.
• Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes.
• Mix in lemon juice just before serving.

AFRICAN CURRY

Steps:

• Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
• Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
• Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

INDIAN TANDOORI CHICKEN CURRY RECIPE

Steps:

• Take your slices of chicken and now cut them into cubes. Cut them down the middle and then start slicing them into big cubes.
• Rinse your chicken and then add lemon juice, tumeric powder, a tablespoon of tandoori chicken spice and two tablespoons of your chilli powder into a dish.
• Allow it to rest in the fridge for approximately five minutes while you prepare your sides or continue with what you need to do.
• After the chicken has been left to rest in the fridge, start prepping to braise your food. Start by heating oil in your pot, then go onto adding in your onions on a medium heat, as this is browning add your methi (fenugreek) seeds, tomatoes, dried bay leaves, curry leaves and one tablespoon of chilli powder (if you want to reduce spice you can leave out adding the chilli powder in the pot).
• Remove the marinated chicken out of the fridge and add it into the pot - Our suggestion is to keep the stove on medium heat as you don't want the spices to have a burnt taste. Add in your chicken and stir, then add in your water.
• Stir the chicken again add the ginger and garlic. Allow it to simmer for approximately five minutes, and then add the milk.
• Close the lid completely and allow it to cook, giving it a stir every now and then. Simmer until chicken is cooked properly.
• Garnish with coriander and serve with sides.

WEST AFRICAN CURRY

Steps:

• In a large casserole fry the onions & garlic till soft & golden
• Add the coconut, curry powder & paste to the stock & pour over the onions adding a dash of tabasco & bring to the boil then turn down to a simmer.
• Cut the meat into large peices. Mix spice with flour & coat the meat.
• In a frying pan brown the meat 5-6 peices at a time.
• draining oil then adding to stock. continue till all meat is browned and added to stock.
• Bring to the boil and then simmer on low heat for 3 hours. Stirring occasionally to avoid it sticking to pan.