MOO Dahi yoghurt Kenyan chicken curry
In an attempt to mix up our weekly meals, Mr Bball and I have started a tradition. Sunday night is country night. We are working our way through the alphabet, selecting a meal from one country per letter.
So far we have made the good ole Aussie pie, Brazilian beef, Cuban sandwiches, Danish meatballs, Ethiopian chicken (the best so far), French beef bourguignon, German Currywurst, Haitian beef skewers, Italian pizza, Jordanian Maqluba and we have just completed K, using my MOO yoghurt bounty to create a spicy and light Kenyan chicken curry.
This curry has a lovely tomato, creamy flavour with a punch. Warning, it isn’t for the faint hearted. We were sweating.
- 2 teaspoons of grated ginger
- 4 garlic cloves
- 2 teaspoons ground turmeric
- Juice of 2 lemons
- ¼ cup of vegetable oil
- 1 teaspoon ground cumin
- 3 teaspoons garam masala
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 ½ teaspoon chili flakes
- ¼ cup of MOO Dahi yoghurt
- 600g chicken
- 2 brown onions
- 2 teaspoon chili powder
- 1 teaspoon of ground fenugreek seeds
- 400g canned tomatoes
- 400g tomato passata
- 1 cinnamon stick
- 2 fresh long green chili finely chopped
- 200 mls cream
- 1 tablespoon honey
- 2 tablespoons of fresh coriander
- Mix half the ginger, garlic, turmeric lemon juice and oil together
- Add all the cumin, garam masala, ground coriander, paprika, chili flakes and yoghurt
- Cut chicken into 1cm cubes and add to marinade
- Marinade for 30 minutes in the fridge
- Pre-heat oven to 220 degrees
- Cook marinated chicken in oven for 10 minutes
- Meanwhile heat the rest of the oil in a pan and cook onion until soft
- Add chili powder and ground fenugreek seeds, cook until fragrant
- Add canned tomatoes, passata, cinnamon stick and green chilies and simmer covered for 10 minutes
- Stir in honey and cream and simmer uncovered for 2 minutes
- Add chicken and marinade to curry and simmer for 5 minutes or until chicken is cooked through
- Remove from heat and stir in fresh coriander.
We served this with rice and a little extra yoghurt to tame the heat.
Thank you to Pamella for your recipe - it inspired our version.
Our country cooking adventure is always entertaining and really has challenged our cooking skills. Overall it's something fun for us to do together.
"Dating back to ancient India, yogurt has long been used as a natural moisturizer to revitalize dull, dry skin.”*