West African Chicken Curry
One thing that hasn’t changed during the COVID-19 pandemic is the need to eat. Staying home has encouraged some to perfect their culinary skills while others have cracked open cookbooks for the first time. To provide you with some kitchen inspiration, Modern Farmer is asking top chefs what they’ve been cooking while staying isolated.
4 chicken thighs, 1 onion, 4 large garlic cloves, 3 inches ginger, 1 red pepper, 2 sweet potatoes, 1 Yukon gold potato, 1 pack green string beans, 5 chopped runner beans, Paprika*, Cumin*, Turmeric*, Salt*, Pepper*, Fish sauce, 1 tin chopped tomatoes, ½ pint Chicken stock, ½ jar of spicy peanut butter, 1 lime
½ cup light coconut milk, 1 large handful of chopped fresh coriander
*we suggest that you use spices in quantities to your preference as the measurements used in this recipe were eyeballed
Chop the garlic cloves into small pieces. Mix half of them with the oil, honey, lime, salt, pepper, turmeric, cumin and paprika. Add these to a zip lock bag and massage the chicken in until covered completely. Leave this to marinate for a minimum of one hour, and preferably overnight if possible.
Chop the potatoes into cubes and the other vegetables roughly into a similar size.
Add them to a pan, along with the onions, ginger, and the rest of the garlic. Fry for 30 seconds to release the aroma in a light oil, and then add chopped tomatoes, the chicken stock, fish sauce, peanut butter and coconut milk. Once simmering, add the ready marinated chicken thighs and the veg.
Slow cook this for 45 minutes to an hour on high.
Once the chicken is cooked through, add roughly chopped fresh parsley and the lime juice. Season it with salt, pepper, paprika and turmeric to taste.