Recipes

Kenyan Chicken Curry

Serves 4

| Prep Time: 10 mins

| Cook Time: 1 hour 10 mins

| Total Time: 1 hour 20 mins

You may need: Zanzibar Zest

Discover The Recipe

Imagine the bustling night markets of Nairobi, where the air is thick with the intoxicating aroma of spices and the vibrant hum of life. Kenyan cuisine is a melting pot of flavors, shaped by centuries of trade and migration along the Indian Ocean coast. Our Kenyan Chicken Curry is a culinary adventure that brings the rich, aromatic allure of Indian spices into the heart of East African cooking. This dish is a testament to the fusion of cultures, blending tender chicken thighs with the deep, alluring flavors of Zanzibar Zest with a humble curry powder. As early as the 19th century, Indian laborers, brought in by the British to work on the construction of the Uganda Railway, began to settle in East Africa. With them, they carried their culinary traditions, introducing a variety of spices and cooking techniques that would leave an indelible mark on Kenyan cuisine.

The Indian influence blended seamlessly with traditional Swahili cooking, which itself was a mix of Arab, Persian, and Portuguese influences, thanks to Kenya’s position as a key trading hub. Slow-cooked to perfection, this Kenyan chicken curry is served over a bed of jasmine rice, garnished with fresh cilantro and a few pickled jalapeño slices for a punch of heat and brightness. This isn't just a meal; it's a journey. Each spoonful transports you to the streets of Kenya, where every dish tells a story of cultural fusion and culinary innovation.

Ingredients

2 Tbsp olive oil
1 lb chicken thighs (bone-in or boneless skinless work fine)
1 onion, chopped
2 cloves garlic, diced
1 tsp diced ginger
1.5 tsp Piquant Post Zanzibar Zest
2 tsp curry powder
1 can (28oz) crushed tomatoes
1 tsp salt
1.5 cup water
Fresh or pickled jalapeno slices (optional)
Fresh cilantro, for garnish
Jasmine rice, for serving

Notes

To simmer, add enough water to cover the meat.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large Dutch oven, heat olive oil over medium-high heat. Once hot, add chicken thighs, and sear each side, about 3-4 mins per side. Set aside.

In the same Dutch oven, add onion, garlic and ginger. Saute for 3-4 mins. Add Piquant Post Zanzibar Zest and curry powder, stir until fragrant, about 1 minute. Stir in crushed tomatoes, water, and salt.

Add chicken back to the pot and bring to a simmer. Cover and simmer for 1 hour over low heat.

Serve over rice with fresh cilantro and jalapenos!

Alternatives & Substitutions

Try using Zanzibar Zest in a delicious African-style Fish Coconut Curry, Zanzibar Spiced Coffee, Zanzibari Vegetable Curry, or this Cardamom Chicken.
Also use Zanzibar Zest in sweet recipes that call for cardamom and/or cinnamon. Try our fabulous South African vegan Malva Pudding recipe or our Plantains in Coconut Milk. Or, try it in this Cardamom Spiced Crumb Cake, or add 1/2 - 2 tsp of the spice blend to your favorite cookie or pancake recipe depending on how big the recipe is and how strong the spiced flavor you desire.
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