African Chicken Curry Recipe

Name: African Chicken Curry Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 serving
Ingredients: 2 pounds boneless skinless chicken breasts; 1/2 teaspoon salt; 1/2 tsp black pepper; 1 tablespoon coconut oil; 2 yellow onions; 1 Tablespoon chopped fresh ginger; 1 teaspoon curry powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 2 large garlic cloves; 1 cup fat-free; 2 tbsp white wine vinegar; 3 Tablespoons pitted dates; 3 Tablespoons golden raisins

User Reviews

4.7

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings
4
Calories
393 kcal
Course
Main Course
Cuisine
African

African Chicken Curry Recipe

Farrah Baldwin

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

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Ingredients

Servings

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

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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.

Equipments used:

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 Information

Show Details

Serving 1serving Calories 393kcal (20%) Carbohydrates 25g (8%) Protein 51g (102%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.03g Cholesterol 145mg (48%) Sodium 577mg (24%) Potassium 1159mg (33%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 129IU (3%) Vitamin C 8mg (9%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 393 kcal

% Daily Value*

Serving	1serving
Calories	393kcal	20%
Carbohydrates	25g	8%
Protein	51g	102%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.03g	2%
Cholesterol	145mg	48%
Sodium	577mg	24%
Potassium	1159mg	25%
Fiber	3g	12%
Sugar	16g	32%
Vitamin A	129IU	3%
Vitamin C	8mg	9%
Calcium	47mg	5%
Iron	2mg	11%