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African Coconut Chicken Curry with Rich Spices and Creamy Sauce

Savory African Coconut Chicken Curry with Creamy Delight

Experience the magic of African Coconut Chicken Curry with Rich Spices and Creamy Sauce, a dish that brings flavor and culture to your table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: High Protein Dinner
Cuisine: African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thigh fillets skin-on and bone-in for richer flavor
  • 4 pieces chicken drumsticks add variety and tenderness
  • 0.75 teaspoon salt season thoughtfully
  • 0.5 teaspoon black pepper adjust based on spice preference
For the Base
  • 2 tablespoons coconut oil or substitute with olive or vegetable oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon ginger freshly minced
For the Spices
  • 1 teaspoon coriander powder adds citrusy notes
  • 1 teaspoon cumin powder imparts a nutty flavor
  • 1 teaspoon turmeric powder adds color and health benefits
  • 1 teaspoon chili powder adjust for spice lovers
For the Sauce
  • 400 grams full-fat coconut milk for a creamy sauce
  • 400 grams crushed canned tomatoes adds acidity and depth
  • 2 tablespoons lemon juice brightens the flavors
For Garnishing
  • 0.5 cup coriander/cilantro leaves or substitute with parsley or baby spinach

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Pat the chicken thigh fillets and drumsticks dry. Season with ¾ teaspoon salt and ½ teaspoon black pepper.
  2. Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Add chicken pieces and brown for 4-5 minutes for thigh fillets and 2 minutes per side for drumsticks.
  3. Lower the heat to medium and add diced onion. Sauté until soft and translucent, about 1 minute.
  4. Stir in minced garlic and ginger, cooking for another 30 seconds until fragrant.
  5. Add coriander powder, cumin powder, turmeric powder, and chili powder. Let spices bloom for 30 seconds, stirring continuously.
  6. Pour in 400 grams of full-fat coconut milk and 400 grams of crushed canned tomatoes. Mix well and season with 1 ¼ teaspoons of salt.
  7. Return browned chicken to the pot, ensuring they are submerged in the sauce. Simmer for 10 minutes covered.
  8. Uncover and continue to simmer for an additional 20 minutes, stirring occasionally.
  9. Mix in 2 tablespoons of lemon juice and half of the fresh coriander leaves.
  10. Serve hot over steamed rice or with warm flatbreads, garnished with remaining coriander leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 25gFat: 32gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Season generously and allow enough time for the sauce to thicken for the best results.

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