Teresa's Recipes
Senegalese Curry
Embark on a culinary journey to West Africa with this vibrant Senegalese Curry. Rich in spices and infused with the creamy goodness of coconut milk, this dish features tender chicken thighs and hearty sweet potatoes, all harmoniously blended together for a comforting meal. The addition of fresh cilantro and a splash of lime juice elevates the dish with fresh notes, making it a delightful explosion of flavors. This recipe is inspired by the traditional Senegalese 'Yassa' and 'Mafé' dishes, where the balance of spices and ingredients reflects the diverse and rich culinary heritage of Senegal.
Ingredients
- 1/4 cup, chopped (for garnish) Fresh cilantro
- to taste Salt
- to taste Black pepper
- 2 tablespoons Lime juice
- 2 cups Chicken broth
- 1 can (13.5 oz) Coconut milk
- 1/2 teaspoon (adjust for spice preference) Cayenne pepper
- 2 tablespoons Curry powder
- 2 tablespoons Tomato paste
- 1 large, peeled and cubed Sweet potato
- 1, diced Red bell pepper
- 1 tablespoon, grated Fresh ginger
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 1.5 lbs, skinless and boneless Chicken thighs
- 2 tablespoons (for cooking) Oil
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 480
- Fat: 24g
- Carbs: 34g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent, about 5 minutes.
- Add the chicken thighs to the pot. Cook until they are browned on all sides, about 5-7 minutes.
- Stir in the diced red bell pepper, cubed sweet potato, tomato paste, curry powder, and cayenne pepper. Mix well to ensure the chicken and vegetables are evenly coated with the spices.
- Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a simmer.
- Cover the pot and let it cook for about 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Once cooked, stir in the lime juice, and season with salt and pepper to taste.
- Serve the Senegalese curry over steamed rice or with crusty bread to soak up the delicious sauce.
- Garnish with fresh cilantro before serving.
Tips
- For a vegetarian version, substitute chicken thighs with chickpeas or tofu.
- Feel free to add other vegetables such as carrots or spinach for extra nutrition.
- Adjust the level of cayenne pepper according to your spice tolerance.