A Taste of Africa - Kenyan Chicken Curry

Step 1

Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.

Step 2

Add the chicken, turn to coat in marinade.

Step 3

Cover and refrigerate for at least 30 minutes.

Step 4

Preheat oven to very hot (220C/425F).

Step 5

Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).

Step 6

Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.

Step 7

Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.

Step 8

Simmer, covered, for 10 minutes.

Step 9

Stir in cream and honey, simmer, uncovered, for one minute.

Step 10

Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.

Step 11

Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.