Recipe: Chicken Curry

1. Grind the chillies (or chilli powder), onions or shallots, garlic, lemon grass, galangal and the stalks of coriander leaves in a mortar to a paste. Gradually add the oil. Alternatively, puree the ingredients in the blender or food processor. Add grated black lemon.
2. Roast the coriander seeds and cumin without fat, grind into powder in a mortar and mix salt into the paste
3. Use the paste immediately or store in a jar and refrigerate. The paste lasts 3-4 weeks. The curry paste is ideal for meat, poultry and vegetable dishes.

1. Heat oil in a saucepan. Sauté chicken pieces and put them on the plate and set aside. Sauté the onions and garlic in a low heat for 10 minutes. Add curry paste, let it simmer 2-3 minutes while stirring. Stir in the stock and coconut cream, coconut milk, lemon grass, lemon leaves. Cover and simmer for 30 minutes.
2. Puree the mixture in a blender or food processor. Pass through a sieve into a clean pot.
3. Place Kenya Beans in boiling salted water. Then quench in ice water. After that, take beans out and put them aside.
4. Add the chicken pieces to the sauce and simmer for 5 minutes. Then add the Kenya Beans to cook.
5. Season with salt & pepper. Serve with rice or inside a loaf or roll of bread (bunny chow). Garnish with cilantro. 

If you want to taste the original curry in the Afro Cafe, don’t miss our Curry-Night.