Kenyan coconut chicken curry

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Kenyan coconut chicken curry.
Kenyan coconut chicken curry.
The Africa Cook Book
Prep Time: 15 MIN
Servings: 8
Cooking Time: 20-25 MIN
  • 500g - chicken breast fillets
  • 43ml - olive oil
  • 1 - bunch of spring onions, chopped
  • 5ml - chilli powder or curry powder
  • 5ml - ground cumin
  • 8 - curry leaves (dried or fresh)
  • 5ml - paprika
  • 10ml - salt
  • 10ml - minced garlic
  • 400g - coconut cream or coconut milk
  • - basmati rice and a relish

1 Slice the chicken breasts into bite-size pieces and set aside.

2 Heat the oil in a large frying pan with a lid.

Stir in the spring onions, chilli or curry powder, cumin, curry leaves, paprika and salt.

Fry for 5 minutes, then add the chicken.

3 Turn up the heat, stirring continuously for about 5 minutes to seal the chicken and coat it in spices.

Take care not to burn the spices.

4 Turn down the heat, add the garlic, then stir in the coconut cream.

Cover the pan and simmer for 10 minutes.

5 Remove from the heat and set aside for 5 minutes before serving.

6 To serve

Serve with basmati rice and a relish.

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