Kenyan Chicken Curry

• 8 cm ginger fresh grated
• 6 garlic clove crushed
• 2 tsp ground turmeric
• 1/2 cup fresh lemon juice
• 1/3 cup vegetable oil
• 1 tsp ground cumin
• 3 tsp garam masala
• 1 tbs ground coriander
• 1 tsp paprika
• 1 tsp chilli flakes
• 1/4 cup plain yoghurt
• 1 kg (fillets) chicken thighs cut into pieces large
• 3 brown onion large roughly chopped
• 2 tsp chilli powder
• 2 tsp ground fenugreek seeds
• 800 g canned crushed tomatoes
• 1 cinnamon stick
• 2 fresh long green chilli finely chopped
• 300 ml cream
• 1 tbs honey
• 1/4 cup coriander roughly chopped

METHOD:

1. Combine half the ginger, half the garlic, half the turmeric, half the juice and half the oil in a large bowl with all the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
2. Add chicken and coat in the marinade. Cover and refrigerate 30 minutes.
3. Preheat oven to 240C or 220C fan-forced.
4. Cook chicken in a lightly oiled medium shallow flameproof baking dish, uncovered for 10 minutes.
5. Heat remaining oil in a large saucepan and cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric.
6. Stir until onion softens.
7. Add undrained tomatoes, cinnamon, green chilli and remaining juice.
8. Simmer covered for 10 minutes. Stir in cream and honey. Simmer, uncovered for 1 minute.
9. Add chicken to curry and simmer about 5 minutes or until chicken is cooked through.
10. Remove from heat. Stir in fresh coriander.

Demand Africa, June 2014