Description
An incredible African Chicken Curry recipe featuring tender chicken, aromatic spices, and creamy coconut milk. This dish offers a vibrant taste of African cuisine, perfect for any occasion.
Ingredients
Scale
- 1.5 pounds chicken thighs (boneless, skinless, cut into chunks)
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 bell pepper (sliced)
- 2 cups spinach (fresh)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat olive oil in a large pan or Dutch oven over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
- Add chicken pieces to the pan. Sear the chicken until browned on all sides, about 6-8 minutes.
- Sprinkle curry powder, cumin, coriander, turmeric, and cayenne pepper over the chicken. Stir well to coat the meat in spices.
- Add the sliced bell pepper and cook for 3-4 minutes until slightly softened.
- Pour in the can of coconut milk, stirring to combine. Bring to a simmer.
- Stir in fresh spinach and let it wilt into the curry for about 2 minutes.
- Taste and season with salt and pepper to your liking.
- Cover and let the curry simmer on low heat for 20 minutes, allowing the flavors to meld beautifully.
- Once the chicken is fully cooked, remove from heat and garnish with fresh cilantro.
Notes
- Use fresh spices for a more robust flavor.
- Adjust thickness by simmering longer or adding a cornstarch slurry for thicker, or water/coconut milk for thinner.
- Experiment with garnishes like green onions, avocado, or lime wedges.
- Consider side dishes like cucumber salad or mango chutney.
- Substitute chicken with chickpeas or paneer for a vegetarian version.
- Increase cayenne pepper or add jalapeños for extra heat.
- Try shrimp or fish instead of chicken.
- Incorporate roasted peanuts or cashews for a nutty twist.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months, thawing overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 440 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 24g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 29g
- Cholesterol: N/A
Keywords: African Chicken Curry, Incredible African Chicken Curry, African Chicken Curry Recipe, Spicy African Chicken Curry, Mild African Chicken Curry, Easy African Chicken Curry, Quick African Chicken Curry, Authentic African Chicken Curry, Best African Chicken Curry, Flavorful African Chicken Curry