Kenyan Curry Chicken

When I tasted this dish, I through something was missing and it's sweet. In the ingredients, it doesn't mention any salt, so I added a little to it and the gap was filled. 

- 4 cm piece of ginger, grated

- 3 cloves garlic

- 1 teaspoon turmeric

- 1/4 cup lemon juice

- 1/2 teaspoon cumin

- 1 1/2 teaspoons garam masala

- 1/2 teaspoon ground coriander

- 1/2 teaspoon hot paprika

- 1/2 teaspoon chilli flakes

- 1/4 cup plain yoghurt

- 1/2 kg chicken, chopped

- (1/2) 1/3 cup vegetable oil

- 1 1/2 onions

- 1 teaspoon chilli powder

- 1 teaspoon ground fenugreek 

- 400g can crushed tomatoes

- 1/2 stick cinnamon

- 1 green chilli

- 150ml thickened cream

- 1/2 tablespoon honey 

1. In a large bowl, mix 1/2 the ginger, 1/2 garlic, 1/2 the turmeric and 1/2 the juice with the lot of cumin, garam masala, coriander, paprika, chilli flakes, yoghurt and chicken. Cover the bowl and refrigerate for 30 minutes. 

2. Cook the chicken in 1/2 the oil and then remove. 

3. Add the rest of the oil to the pan and cook the onion, chilli powder, fenugreek, ginger, garlic and turmeric. 

4. Add the tomatoes, cinnamon, chilli, and the rest of the juice. Summer covered for 10 minutes.

5. Stir in the cream and honey and simmer uncovered for 1 minute. Add the cooked chicken mixture. 

Coconut, Chicken and Kaffir Lime Soup

This dish would have to be one of the spiciest meals I have ever tasted in my life! I love chillis and curry, but never though I'd be eating the two together. Get ready to breathe out fire.

- 1 tablespoon peanut oil

- 600g chicken

- 1/4 cup green curry paste

- 1 litre chicken stock

- 800ml coconut milk

- 1 green chilli

- 8 kaffir lime leaves, torn

- 125g vermicelli noodles 

- 2 tablespoons palm sugar

- 2 tablespoons lime juice

- 2 tablespoons fish sauce

1. Heat oil in a frypan and cook chicken.

2. In a boiler, heat the curry paste until it becomes fragrant. 

3. Add the cooked chicken, along with with the stock, coconut milk, chilli, and lime leaves. 

4. Bring the soup to the boil, then simmer uncovered for 30 minutes, skimming the top occasionally. 

5. After 30 minutes, add the noodles and cook for approximately 2 minutes until the noodles are tender. 

6. Stir in the palm sugar, lime juice and fish sauce.