Sunday, 22 November 2015

Kenyan Karibu Curry with Brown Basmalti Rice

I made this tasty 'Karibu Kenya' curry back in London when I was really missing the amazing Indian food I'd grown fond of Nairobi.

Serves between 3 - 4 people.


Karibu Curry
6 tbsp vegetable oil
3 onions, roughly chopped
1/2 jar of Patak's tikka masala paste 
1 red pepper
3 large chicken breast
1 x 400g cans chopped tomatoes
2 tbsp tomato puree
Chopped coriander leaves

250g Brown Basmalti Rice

Salt and Pepper to taste


  1. Heat the oil in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden. Add the 1/2 jar of Patak paste and peppers (chopped roughly and deseeded), then cook for 5 mins more to cook out and spread the paste. 
  2. Add the chicken (cut into pieces) and stir well to coat in the paste. Cook for 2 mins, then add the tomatoes, purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  3. To cook rice, place in saucepan and cover with water and add salt. Bring water to a boil and continue to stir. Add water to stop overcooking or undercooking the rice.
  4. Remove the lid of the curry and scatter the rest with coriander leaves. Drain rice and serve together. 

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