African chicken curry with coconut rice
This chicken curry recipe stars ras el hanout, a fragrant spice mix used in North African cooking. Pair this curry with coconut rice and serve with yoghurt and mango chutney for a warming weeknight meal
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 2 tbsp ras el hanout
- 2 tsp grated ginger
- 2 garlic cloves, crushed
- 6 ripe tomatoes, diced
- 400 g can diced tomatoes
- 200 g green beans, trimmed, halved
- 1 rotisserie chicken, bones and skin removed, cut into thick slices
- 400 g can chickpeas, rinsed, drained
- 1/3 cup chopped coriander leaves, plus extra to serve
- 3 tsp brown sugar
- Greek-style yoghurt, mango chutney to serve
Coconut rice
- 2 cups jasmine rice, rinsed
- 2 cups water
- 270 ml can coconut cream
Steps
- In a large saucepan, heatoil on high. Sauté onion for 3-4 minutes until tender. Add ras el hanout, ginger and garlic, cooking for 30 seconds.
- Stir all tomatoes through. Simmer, covered, for 5-10 minutes until saucy. Mix beans through. Simmer for 1 minute.
- Coconut rice: In a large saucepan, bring all ingredients to the boil on high. Reduce heat to low and simmer, covered, for 12 minutes. Set aside, covered, for 10 minutes.
- Add chicken, chickpeas, coriander and sugar to tomato mixture, simmering for 1-2 minutes until warmed through.
- Serve scattered with coriander leaves. Accompany with coconut rice, yoghurt and mango chutney.
This recipe first appeared in Woman's Day.
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