Name: Kenyan chicken curry
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 8 centimetre piece fresh ginger (40g), grated; 6 clove garlic, crushed; 2 teaspoon ground turmeric; 1/2 cup (125ml) lemon juice; 1/3 cup (80ml) vegetable oil; 1 teaspoon ground cumin; 3 teaspoon garam masala; 1 tablespoon ground coriander; 1 teaspoon paprika; 1 teaspoon chilli flakes; 1/4 cup (70g) yoghurt; 1 kilogram chicken thigh fillets, cut into 3cm pieces; 3 large brown onions (600g), chopped coarsely; 2 teaspoon chilli powder; 2 teaspoon ground fenugreek; 2 x 400g cans crushed tomatoes; 1 stick cinnamon; 2 long green chillies, chopped finely; 300 millilitre cream; 1 tablespoon honey; 1/4 cup coarsely chopped fresh coriander

Ingredients

8 centimetre piece fresh ginger (40g), grated

6 clove garlic, crushed

2 teaspoon ground turmeric

1/2 cup (125ml) lemon juice

1/3 cup (80ml) vegetable oil

1 teaspoon ground cumin

3 teaspoon garam masala

1 tablespoon ground coriander

1 teaspoon paprika

1 teaspoon chilli flakes

1/4 cup (70g) yoghurt

1 kilogram chicken thigh fillets, cut into 3cm pieces

3 large brown onions (600g), chopped coarsely

2 teaspoon chilli powder

2 teaspoon ground fenugreek

2 x 400g cans crushed tomatoes

1 stick cinnamon

2 long green chillies, chopped finely

300 millilitre cream

1 tablespoon honey

1/4 cup coarsely chopped fresh coriander

Method

1.Combine half the ginger, half the garlic, half the turmeric, half the juice and half the oil in large bowl with all the cumin, garam masala, ground coriander, paprika, chilli flakes and yogurt, add chicken; turn to coat in marinade. Cover; refrigerate for 30 minutes.

2.Preheat oven to very hot (240°C/220°C fan-forced).

3.Cook chicken, in lightly oiled medium shallow flameproof baking dish, uncovered, for 10 minutes.

4.Heat remaining oil in large saucepan; cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens. Add undrained tomatoes, cinnamon, green chilli and remaining juice. Simmer, covered, 10 minutes. Stir in cream and honey; simmer, uncovered, for 1 minute.

5.Add chicken to curry; simmer about 5 minutes or until chicken is cooked through. Remove from heat, stir in fresh coriander.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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