Ingredients

• 1 kg chicken, cut into pieces
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 2 green chilies, chopped, adjust according
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon Dhania Masala - Kenyan*
• 1 cup coconut milk
• Juice of 1 lemon
• Fresh coriander leaves for garnishing
• kosher Salt to taste

Directions

• In a bowl, mix chicken pieces with lemon juice and a pinch of salt. Let it marinate for at least 30 minutes.
• Heat vegetable oil in a large pan. Sauté onions until golden brown, then add garlic and ginger, cooking until fragrant. Stir in cumin, coriander, turmeric, paprika, and garam masala.
• Incorporate chopped tomatoes and green chilies, cooking until tomatoes soften.
• Add marinated chicken to the pan, browning it on all sides for about 5-7 minutes.
• Pour in coconut milk, reduce heat, and let the curry simmer for 25-30 minutes until the chicken is tender.
• Adjust seasoning with salt, garnish with fresh coriander, and serve hot.

Notes

• 6-13-25 1/2 Recipe
• *Dhania Masala - Kenyan, blended by Casual Chef
• East African spiced coconut chicken curry

Photos