Chicken and Vegetable Curry is a traditional Senegalese recipe for a curry of chicken and mixed vegetables served over rice or couscous. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Chicken and Vegetable Curry.
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Ingredients:
900g chicken, cubed
2 tbsp olive oil
2 medium onions, chopped
1 medium bell pepper, chopped
2 medium chillies, chopped
1 medium carrot, chopped
1 medium aubergine (eggplant), chopped
1 small cauliflower, chopped
1 medium potato, chopped
1 tbsp curry powder
1 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp salt
8 large tomatoes, chopped
1 tbsp cider vinegar
salt and black pepper to taste
Method:
In a large pot, brown the chicken in the oil. Once nicely coloured on all sides remove from the pan and season with salt and black pepper. Add the onions to the pot along with the bell pepper and the chillies and fry for 5 minutes. Add the tomatoes and fry for a further five minutes. Now add all the remaining vegetables, the curry powder, thyme, cayenne pepper and salt. Simmer for 10 minutes then return the chicken to the pan. Bring back to a simmer and cook for 30 minutes (add a little water if it gets too dry).
Finally, add the vinegar, stir-in well and serve over rice or couscous.
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