Senegalese Curry

Ingredients

• Fresh cilantro (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Black pepper (to taste)
• Lime juice (2 tablespoons)
• Chicken broth (2 cups)
• Coconut milk (1 can (13.5 oz))
• Cayenne pepper (1/2 teaspoon (adjust for spice preference))
• Curry powder (2 tablespoons)
• Tomato paste (2 tablespoons)
• Sweet potato (1 large, peeled and cubed)
• Red bell pepper (1, diced)
• Fresh ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Chicken thighs (1.5 lbs, skinless and boneless)
• Oil (2 tablespoons (for cooking))

Instructions

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent, about 5 minutes.
3. Add the chicken thighs to the pot. Cook until they are browned on all sides, about 5-7 minutes.
4. 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.
5. Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a simmer.
6. Cover the pot and let it cook for about 30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
7. Once cooked, stir in the lime juice, and season with salt and pepper to taste.
8. Serve the Senegalese curry over steamed rice or with crusty bread to soak up the delicious sauce.
9. Garnish with fresh cilantro before serving.