African Meat Curry

As I mentioned in this post, we’ve been studying countries and cultures.  In conjunction with our study of Kenya, we made a dinner from the book, Cooking the African Way.

Though I didn’t have everything in the precise form the recipe requested, it still turned out great. In fact, my dad said we should bottle and sell the sauce.  I wouldn’t go quite that far, but we definitely saved the leftover sauce for later use.

In a large frying pan, heat for 1 minute:

  • 1/2 cup  vegetable oil

Add and stir:

  • 1/2 cup onion, chopped
  • 4 cloves garlic, peeled and finely chopped
  • 1 inch piece ginger root, cut in half
  • 2 teaspoons cumin seed (I used ground cumin)
  • 4 whole cardamom seeds (I didn’t have this, so I skipped it)
  • 1 cinnamon stick (I used a teaspoon or so of ground cinnamon)
  • 4 whole cloves (I used a few dashes of ground cloves)
  • 1/2 teaspoon ground red pepper
  • 1 teaspoon turmeric

Stir in and cook about 10 minutes:

  • 6 oz tomato paste

Add:

  • 4-6 pieces chicken (I used both drumsticks and boneless breasts)

Reduce heat to low, and cover. Simmer for 35 minutes.

Add:

  • 2 medium white potatoes, peeled and quartered

Cover and simmer for 15 minutes or until tender.

Add:

  • 1/2 cup fresh coriander (I didn’t have this, so I skipped it)

Simmer uncovered 10 minutes more.

I served the curried chicken and potatoes with steamed broccoli and sauteed asparagus.

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One response to this post.

  1. Posted by Steven Lack on November 12, 2011 at 12:40 am

    It was great!!! I know, because I ate most of it!! DAD

    Reply

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