Chicken and Vegetable Curry RecipeOrigin: Senegal Period: Traditional |
Ingredients
900g chicken, cubed 
Chicken and Vegetable Curry Preparation: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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