1.5 Chicken cut and cleaned
1 tbsp fresh ginger
1 tbsp fresh garlic salt to taste
1 tsp lemon peper

Marinate the chicken in the above ingredients for at least 20 minutes or over night. Preheat oven at 425 degrees and once the oven is ready stick the chicken in the oven, once it has cooked half way then turn the chicken and complete baking the chicken until completely cooked, before you turn the broiler on add broth to the curry mixture then turn the broiler on and finish broiling the chicken until it is charbroiled.

Curry ingredients:
Half of my curry starter kit
1/2 to 1 tsp turmeric powder (depending on how dark yellow you want the curry to be)
1/2 tbsp of salt fresh parsley to use in the curry and some for garnish 2 17 oz cans of coconut milk
1 charcoal used to smoke the curry (optional)
1 tsp veg oil to pour on the coal to make it smoke

Method: Put 2 tbsp olive oil in a sauce pan, while that gets warm put the curry starter kit in the oil and because this mixture is cooked it just needs to come to one boil then add both the cans of the coconut cream, and turmeric in there as well as the salt, lemon pepper and the fresh chopped coriander. Keep this mixture on low until the chicken is baked, add the chicken broth in the coconut curry and finish cooking the chicken on broil until it is charred. Add all the chicken in the curry mixture and leave it on low, put the charcoal on the stove and let it burn nicely then take a piece of foil and place it in the curry, take the charcoal and place it on the foil and slow pour about 1 tbsp of oil on the hot charcoal and quickly close the lid and let it smoke as much as you like, the longer you leave it the stronger the taste it going to be, I left it to smoke for about 5 minutes. Next remove the charcoal as well as the foil and discard in you sink, Finally sprinkle with fresh chopped coriander and serve with either rice, mahamri/mandazi, vibibi, naan or if you are like me and low carb then salad.

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