Senegalese Chicken and Vegetable Curry
Immerse yourself in the vibrant flavors of West Africa with this Senegalese Chicken and Vegetable Curry, a comforting and nutrient-packed dish that's perfect for a family dinner or special occasion. Tender chicken thighs are seasoned with warm spices like turmeric and cumin, then simmered in a luscious, velvety sauce made from coconut milk, peanut butter, and a medley of fresh vegetables, including sweet potatoes, carrots, and zucchini. Enhanced by the richness of tomato paste and a hint of fresh ginger, this curry balances creamy, spicy, and hearty flavors beautifully. Garnished with fresh cilantro and served with a squeeze of lime, it pairs wonderfully with steamed rice or crusty bread to soak up every last drop of the flavorful broth. Ready in just over an hour, this one-pot meal promises a satisfying escape to the bold and aromatic cuisine of Senegal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 3 medium Roma tomatoes, diced
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 medium carrots, peeled and cut into 1/2-inch slices
- 1 large zucchini, cut into 1/2-inch slices
- 400 milliliters coconut milk
- 3 tablespoons unsweetened peanut butter
- 2 cups chicken broth
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
Season the chicken thighs with salt, pepper, turmeric, and cumin. Set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and ginger, and cook for another 1-2 minutes, stirring frequently.
Stir in the tomato paste and cook for 1 minute to enhance the flavor. Then, add the diced tomatoes and cook for another 5 minutes, breaking them down with the back of a spoon.
Return the chicken to the pot and add the sweet potato, carrots, and zucchini. Pour in the coconut milk and chicken broth, and stir in the peanut butter until fully incorporated.
Bring the mixture to a simmer, cover the pot, and cook for 25-30 minutes, or until the chicken is tender and the vegetables are cooked through.
If you prefer a spicier curry, stir in the red chili flakes. Taste and adjust seasoning if necessary.
Sprinkle fresh cilantro over the curry before serving.
Serve hot with lime wedges on the side. Pair with steamed rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 66.2 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5112 mg | 109% | |
*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.
