African Chicken Curry

5 from 1 vote

Prep Time: 1

Cook Time: 1 20

Total Time: 2 20

Servings: People

Calories: 844kcal

Author: Chef Jack Ovens

Place all of the ingredients into a bowl and mix well to combine. Season to taste. Store in the fridge until ready to serve.

Add all of the curry paste ingredients into a food processor or blender and blend on high speed to create a paste.
Combine the chicken thighs and curry paste in a mixing bowl. Cover and marinate for 1 hour, up to 48 hours.
Place a large high-rimmed pan or pot over medium-high heat, add in the olive oil & sear the chicken for 4 minutes on each side, reserving the marinade in the bowl.
Add the diced tomatoes, chicken stock, seared chicken, reserved marinade and seasoning to taste into the pan or pot. Mix well, bring it to a boil, place on a lid, reduce the heat, and cook for 1 hour.
Remove the lid, mix well, check seasoning levels, adjust accordingly and cook, uncovered for a final 20 minutes.
Place a large saucepan over high heat, and add in the rice, water, salt and additional spices if using. Bring to a boil, reduce the heat to low, cover and cook for 14 minutes, undisturbed. 14 minutes later, turn off the heat and leave the lid on for a final 4 minutes then remove, fluff with a fork and serve.
Serve the curry over the fluffy rice and garnish with the citrus yogurt, coriander and chilli. Dig in.