A Taste Of Africa - Kenyan Chicken Curry - cooking recipe

Ingredients

40 g fresh ginger, grated
6 garlic cloves, crushed
2 teaspoons ground turmeric
1/2 cup lemon juice
1/3 cup vegetable oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chili flakes
1/4 cup plain yogurt
1 kg chicken thigh fillet, cut into 3 cm pieces
600 g brown onions, chopped coarsely
2 teaspoons chili powder
2 teaspoons ground fenugreek
800 g tinned crushed tomatoes
1 stick cinnamon
2 long green chilies, finely chopped
300 ml cream
1 tablespoon honey
1/4 cup coarsely chopped coriander leaves

Preparation

Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
Add the chicken, turn to coat in marinade.
Cover and refrigerate for at least 30 minutes.
Preheat oven to very hot (220C/425F).
Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
Simmer, covered, for 10 minutes.
Stir in cream and honey, simmer, uncovered, for one minute.
Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.