Serving
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Chicken Coconut Curry
Africa, Sub-Sahara

Serves
Effort:
Sched:
DoAhead:  
4 main  
***
1-1/3 hr  
Yes

This flavorful curry is quite easy to make - except the part about fresh coconut - or you could use a smaller amount of dry grated (see Note-3).





1
6
2
1/2
1/2
11
6
1/3
3
14
1
1
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#
oz

in
t
oz
oz
c

oz
t
c
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Chicken (1)
Onion
Chili, Thai (2)
Ginger
Salt
Tomato
Bell Pepper
Coconut, fresh (3)
Scallions
Coconut Milk
Curry Powder (4)
Yogurt
-- Garnish
Mint Leaves
Prep   -   (30 min)
  1. Cut CHICKEN into large bite-sized pieces if boneless. or as noted in Note-1.
  2. Chop ONION small. Chop CHILIS fine. Slice GINGER very thin and chop fine. Mix all with Salt.
  3. Chop TOMATOES small. Dice BELL PEPPER small. Mix.
  4. Grate Coconut and stir into Tomato Mix.
  5. Chop SCALLIONS small.
  6. Chop MINT for garnish.
Run   -   (50 min)
  1. In a large coverable sauce or sauté pan mix Chicken, Onion Mix and Coconut Milk and bring to a boil uncovered (coconut milk boils over like cow milk).
  2. Stir in Tomato Mix and bring to a boil, then cover and simmer slowly until chicken is done (about 30 minutes). Stir once or twice.
  3. Remove Chicken and most of the vegetables and keep warm.
  4. Boil the sauce down to the consistency you want (generally not too thick for serving with rice).
  5. Mix in Yogurt and Scallions. Bring up to a simmer gently over moderate heat. At this point you may pour the sauce over the chicken in a serving bowl, or return the chicken to the pan and mix with the sauce.
  6. Garnish with chopped mint leaves and serve hot with plenty of steamed long grain rice.
NOTES:
  1. Chicken:   Weight is without bones, fat or skin. I prefer thigh meat but in Africa a whole 2-1/2 pound chicken would be skinned, excess fat removed and be chopped into pieces. For bone-in chicken parts (legs, thighs, wings) use about 1-1/2 pounds, skin the joints and chop in half.
  2. Chilis:   African chilis aren't much available in North America, but easily available Thai chilis are an excellent stand-in for the pili pili popular in Africa. Two of them will give a distinct bite, but not excessive. Adjust to your preference. For details see our Chili Page.
  3. Coconut:   See our Coconut page for details on using fresh coconut. Alternatively you can use 1/4 cup of dried shredded coconut and soak it in hot water for 20 minutes, then drain.
  4. Curry Powder:   African curry powder is highly variable but usually uses more black pepper than in India. Here's a typical recipe for West African Curry Powder.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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