- 5 chicken thighs
- 1 teaspoon of dried thyme
- 1 tablespoon of dried rosemary
- 6 cloves on minced garlic
- 3 tablespoon of African Kaya Sweet chili sauce
- 2 tablespoons of Apple Cider Vinegar
- 1 red onion, finely chopped
- Coriander stems, chopped
- 1 teaspoon of minced ginger
- 3 bay leaves
- 1/2 a teaspoon of turmeric
- 1 tablespoon of curry powder
- 1 tablespoon of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of black pepper
- 1 tablespoon of garlic powder
- 1 tablespoon of tomato paste
- 3/4 tablespoon of garlic powder
- 1 cup of plain yoghurt
- Salt to taste
- Vegetable oil for frying
1. In a bowl, place your chicken thighs. To this, add the rosemary, thyme, apple cider vinegar, garlic and the african kaya sweet chili sauce. Mix this all up and the, cover and allow to marinate over night. Always remember, the longer you marinate, the better the flavors.
2. Once marination is done, put the chicken to boil , and once done, set aside. if you prefer not to boil before cooking the curry, shallow frying them would be ok.
3. In another sufuria/cooking pot, add the red onion, fresh ginger, coriander stems, some salt and bay leaves. Let this cook until fragrant, them add the tomato paste and all the spices. Mix them in and add 1/4 cup of hot water and let this cook down until everything is incorporated and thickened.
4. Add the boiled chicken followed by the plain yoghurt and let this cook until combined. Not vanilla/banana/chocolate, but plain yogurt. This should take about 10-15 minutes for everything to come together. Once done, garnish with your dania leaves and prepare yourself psychologically for the tsunami of flavor you are about to experience.
Recipe by: Kaluhi’s Kitchen