African Chicken Curry
Embark on a culinary adventure with this rich and aromatic African Chicken Curry, a soul-satisfying dish that’s packed with bold and exotic flavors. Tender, bone-in chicken thighs are seared to golden perfection and simmered in a lush, spiced coconut milk sauce infused with curry powder, ground coriander, and a vibrant mix of paprika and turmeric. Sweet red bell peppers and earthy carrots add layers of texture and natural sweetness, while a garnish of fresh cilantro and a squeeze of lemon brightens every bite. Perfectly paired with fluffy white rice or warm, pillowy flatbreads, this one-pot wonder is as comforting as it is memorable. Whether you’re cooking for a weekday dinner or a special occasion, this recipe is your ticket to an irresistible taste of Africa right from your kitchen.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on or skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 pieces garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1.5 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned or fresh)
- 400 milliliters coconut milk
- 1 cup chicken stock
- 1 large red bell pepper (sliced)
- 1 large carrot (sliced into rounds)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
- 4 servings white rice or flatbreads (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the chicken thighs to the pot skin-side down (if using skin-on) and brown for about 4-5 minutes per side. Remove and set aside on a plate.
Reduce the heat to medium, and in the same pot, sauté the onion until softened and golden, about 5 minutes.
Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, ground coriander, ground cumin, paprika, and turmeric, allowing the spices to toast gently for about 30 seconds.
Mix in the tomato paste, stirring well to combine, and cook for 1 minute to deepen the flavors.
Pour in the diced tomatoes, coconut milk, and chicken stock, stirring to create a smooth sauce.
Return the browned chicken thighs to the pot, along with any juices on the plate, nestling them into the sauce.
Add the red bell pepper and carrot slices. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and fully cooked through.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh cilantro and serve with lemon wedges on the side.
Serve over white rice or with flatbreads to soak up the flavorful curry.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 6272 mg | 273% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 70.3 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 398 mg | 31% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4599 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
