Name: African chicken curry with coconut rice
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 red onion, finely chopped; 2 tablespoon ras el hanout; 2 teaspoon grated ginger; 2 garlic cloves, crushed; 6 ripe tomatoes, diced; 400 gram can diced tomatoes; 200 gram green beans, trimmed, halved; 1 rotisserie chicken, bones and skin removed, cut into thick slices; 400 gram can chickpeas, rinsed, drained; 1/3 cup chopped coriander leaves, plus extra to serve; 3 teaspoon brown sugar; Greek-style yoghurt, mango chutney to serve; Coconut rice; 2 cup jasmine rice, rinsed; 2 cup water; 270 millilitre can coconut cream

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

Serves 4

Prep

40M

Cook

20M

Total

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon vegetable oil

1 red onion, finely chopped

2 tablespoon ras el hanout

2 teaspoon grated ginger

2 garlic cloves, crushed

6 ripe tomatoes, diced

400 gram can diced tomatoes

200 gram green beans, trimmed, halved

1 rotisserie chicken, bones and skin removed, cut into thick slices

400 gram can chickpeas, rinsed, drained

1/3 cup chopped coriander leaves, plus extra to serve

3 teaspoon brown sugar

Greek-style yoghurt, mango chutney to serve

Coconut rice

2 cup jasmine rice, rinsed

2 cup water

270 millilitre can coconut cream

Method

1.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.

2.Stir all tomatoes through. Simmer, covered, for 5-10 minutes until saucy. Mix beans through. Simmer for 1 minute.

3.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.

4.Add chicken, chickpeas, coriander and sugar to tomato mixture, simmering for 1-2 minutes until warmed through.

5.Serve scattered with coriander leaves. Accompany with coconut rice, yoghurt and mango chutney.