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African Chicken Curry

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5 from 1 vote
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes
Calories: 497kcal
Servings: 6 People
Metric - Imperial

Ingredients

Curry Paste

  • 2 Long Red Chillies Chopped
  • 1 bunch Coriander (Cilantro) Roots & Stems Chopped
  • 8 Garlic Cloves Crushed
  • 5 Shallots Chopped
  • 20 g Ginger Peeled & Grated
  • 1 Lemon Zest & Juice
  • 22.5 ml Olive Oil
  • 12 g Garam Masala
  • 8 g Smoked Paprika
  • 4 g Ground Allspice
  • 6 g Ground Turmeric
  • 5 g Salt

Chicken & Gravy

  • 15 ml Canola, Sunflower or Olive Oil
  • 1.2 kg Chicken Thigh Boneless & Skinless
  • 500 ml Chicken Stock
  • 800 g Diced Tomatoes Canned
  • Salt & Pepper To Taste

Rice

  • 200 g Basmati Rice Washed
  • 400 ml Cold Water
  • 1 Star Anise Optional
  • 4 Cloves Optional
  • 4 Green Cardamom Pods Optional
  • 4 Dried Bay Leaves Optional
  • ½ Cinnamon Stick Optional

Citrus Yogurt (Optional)

  • 200 g Natural Greek Yogurt
  • 1 Garlic Clove Minced
  • ½ Lime Zest & Juice
  • 1 g Chilli Powder
  • Salt & Pepper To Taste

Garnish

  • Coriander (Cilantro)
  • Fresh Chilli Optional

Method

Citrus Yogurt

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

African Chicken Curry

  • Add all of the curry paste ingredients into a food processor or blender and blend on high speed to create a smooth paste.
  • Combine the chicken thighs and curry paste in a mixing bowl. Cover and marinate in the fridge for 1 hour, up to 48 hours.
  • Place a large high-rimmed pan or pot over medium-high heat, add the oil, and 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 to a boil, cover with a lid, reduce the heat, and cook for 1 hour.
  • Remove the lid, mix well, check the seasoning and adjust accordingly, and cook uncovered for a final 20 minutes — by this point the chicken will be well past the safe internal temperature of 74°C (165°F).
  • Place a large saucepan over high heat and add 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. Turn off the heat and leave the lid on for a final 4 minutes. Remove the lid, discard the whole spices if used, and fluff with a fork.
  • Serve the curry over the fluffy rice and garnish with the citrus yogurt, coriander, and chilli. Dig in.
Chef's Tips
Blend the curry paste until completely smooth — any large chunks of shallot or garlic left behind won't break down during cooking and can leave patches of raw flavour in the finished curry.
Sear the chicken properly before braising, even though it's going to cook for over an hour — that initial colour builds a depth of flavour the long simmer alone won't achieve.
Don't skip removing the whole spices from the rice before serving — star anise, cloves, cardamom pods, bay leaves, and cinnamon stick are there for aroma only and aren't meant to be eaten whole.
Storage & Reheating
The curry will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Reheat gently in a pot over low-medium heat or in the microwave until piping hot throughout. The citrus yogurt is best kept separate and added fresh, as it doesn't hold up well once mixed through hot curry or frozen.
Serving 500gCalories 497kcalCarbohydrates 45.4gProtein 52.6gFat 12.4gSaturated Fat 2.7gPolyunsaturated Fat 2.84gMonounsaturated Fat 7.24gCholesterol 145mgSodium 685.8mgPotassium 1232.4mgFiber 6.1gSugar 6.7gVitamin A 307.6IUVitamin C 24.1mgCalcium 171.4mgIron 5.6mg