African Chicken Curry

One of my favorite products to buy at Williams-Sonoma is their collection of ground spices. They have so many varieties from regions all around the world. Recently, I wanted to experiment with the African Curry Powder that I bought. African curry powder is a mixture of a large number of different spices, including corriander, onion, cumin, tumeric, ginger, cardamom, curry leaves, fenugreek, cilantro, mustard, cinammon, and pepper. All of these combine together to produce an extraordinary taste experience. This spicy curry dish was the exciting result.

One half of a large onion, diced
One poblano pepper, diced
One jalepeno pepper, finely diced
One half cup of diced eggplant
One fourth cup of shredded coconut
Two tablespoons canola oil

Two boneless, skinless chicken breasts
Two tablespoons African curry powder
One half teaspoon corriander
One garlic clove, minced
One cup chicken broth
One half cup coconut milk
Two tablespoons half and half
One fourth cup golden raisins
One fourth cup chopped cilantro
Salt and Pepper

To begin, prepare the vegetables. Dice the onions, peppers, and eggplant. Heat one tablespoon of canola oil in the pan and cook the onions for 3 minutes. Add in the peppers, eggplant, and shredded coconut and cook for an additional 3 minutes. Dice the uncooked chicken breasts into small bite-sized pieces. Coat the chicken with the other tablespoon of canola oil and season with salt and pepper. Add the chicken to the vegetables to cook. Continue cooking the mixture until the chicken is cooked through. Add the coconut milk, chicken broth, diced garlic, African curry powder, and corriander. Season again with salt and pepper. Cover and let cook for approximately 15 minutes. Finally add in the half and half, golden raisins, and cilantro. Mix all ingredients together until they are well blended. Serve the curry over rice or couscous and garnish with fresh cilantro. Hope you enjoy!