African Chicken Curry Recipe

4.72 from 7 votes

Perfect for a weeknight meal, this African Chicken Curry is bursting with flavor, thanks to its aromatic spices and tender, broth-soaked chicken.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Dish

Cuisine: African

Diet: Gluten Free, Dairy Free

Servings:

Calories: 393kcal

Author: Linda

Equipment

Lodge Dutch Oven

Ingredients

2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
1/2 tsp black pepper
1 tablespoon coconut oil
2 yellow onions sliced
1 Tablespoon chopped fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 large garlic cloves roughly chopped
1 cup fat-free low sodium chicken broth
2 tbsp white wine vinegar
3 Tablespoons pitted dates chopped
3 Tablespoons golden raisins

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Season both sides of the chicken with salt and pepper. Heat a Dutch oven or other oven-safe lidded pot over medium-high heat and add the oil. Brown the chicken for about 4 minutes per side, or until golden. Remove from the pan and set aside.
Add the sliced onions to the pot and turn the heat down to medium-low. Cook the onions for 10 minutes, stirring frequently to prevent burning. If the pan gets a little dry, add in a little extra oil or broth.
Add the ginger, curry powder, cinnamon, cayenne, and garlic to the pot and let it cook for 1 minute.
Pour in the chicken broth, vinegar, dates, and raisins; stir well. Return the browned chicken to the pot. Turn off the stove heat, cover the pot, and bake it in the oven for 1 hour.

Notes

Adapted from Cooking Light's Global Kitchen

To store this African Chicken Curry, place leftovers in an airtight container in the refrigerator, where it will stay good for up to 4 days. Freeze the curry in a freezer-safe container for up to 3 months.

To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat or in the microwave until heated through.

Nutrition