Delicious, coconut chicken curry which originated from coastal regions of East Africa is great with flat bread or rice. —Abi Olayiwola
Mild curry powder
In This Recipe
Blend one onion, ginger, garlic, scotch bonnet pepper, coriander powder and turmeric into a paste in a food processor.
Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl. Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
While the chicken is marinating; chop the remaining onion finely. Heat the oil in a saucepan under medium heat. Add the onions into the pan and cook until soft and translucent.
Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
Add the left over paste into the pan, add the coconut milk and a little salt to taste.
Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
Remove from heat and serve with coriander garnish.