African Curry
Discover the vibrant flavors of African Curry, a hearty and aromatic dish that brings warmth and spice to your table. This versatile recipe blends tender chicken thighs, beef, or protein-packed chickpeas with a rich, creamy coconut milk base infused with bold curry powder, ground turmeric, and a hint of red chili for a customizable kick. Colorful vegetables like potatoes, carrots, and optional spinach add wholesome texture, while fresh ginger, garlic, and cilantro elevate the dish to a new level of freshness. Perfectly served over fluffy basmati rice, this one-pot wonder is a comforting and nutritious dinner for the whole family, ready in just over an hour. Ideal for fans of global cuisine, this authentic African-inspired curry is a must-try for anyone craving a flavorful, home-cooked meal.
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Recipe Information
Ingredients
- 1 kg chicken thighs (or beef cubes or chickpeas for vegetarian option)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon red chili flakes (optional, adjust to taste)
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (fresh or canned)
- 400 ml coconut milk
- 1 cup vegetable or chicken stock
- 2 medium potatoes (peeled and cubed)
- 2 medium carrots (sliced)
- 2 cups spinach leaves (optional)
- 2 tablespoons fresh cilantro (for garnish)
- 2 cups basmati rice (for serving)
Instructions
Season the chicken (or beef cubes) with salt and black pepper. If using chickpeas, set them aside to add later.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Sear the chicken or beef until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground coriander, ground turmeric, and optional red chili flakes. Toast the spices for 1 minute to release their aroma.
Stir in the tomato paste and cook for 2 minutes, followed by the diced tomatoes. Mix well to combine.
Pour in the coconut milk and vegetable/chicken stock, stirring to create a smooth base.
Return the chicken or beef to the pot (or add chickpeas if using). Add the cubed potatoes and sliced carrots. Bring the curry to a simmer.
Reduce the heat to low, cover the pot, and let it gently simmer for 30-35 minutes or until the meat is tender and the vegetables are cooked through.
If using spinach, stir it in during the last 5 minutes of cooking to wilt.
Taste and adjust seasoning with more salt or spices, if needed.
Serve hot over cooked basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 10.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1032 mg | 22% | |
*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.
