Kenyan Chicken Tikka RecipeOrigin: Kenya Period: Traditional |
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This is a very interesting dish, in that it shows the Indian influence on Kenyan cuisine. The name 'tikka' is a bit of a Misnomer as this is a British invention, with a cream-based sauce. But as most Africans (apart from the Tutsi) are lactose intolerant proper 'tikka' doesn't really work in Africa. Ingredients
1 whole chicken, cleaned and gutted 
Kenyan Chicken Tikka Preparation:Method:Combine the tomato purée, curry powder, garlic, salt and pepper with 3 tbsp oil. Mix thoroughly with a whisk then use this to rub both inside and outside the chicken until it's completely coated. Cover and allow to marinate for 1 hour for the flavour to penetrate the meat. Once ready, either grill or marinate the chicken until nicely browned and tender (a spit is best, but oven roasting works) [for roasting calculate 40min/kg + 20 min cooking time] For the sauce simply add the salt and cayenne pepper to the tamarind juice and then add enough sugar so you get a pleasant sharp/sweet flavour. Cut the chicken into serving pieces, place on a bed of rice and pour the sauce over it then serve. |
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Other recipes with chicken and tamarinds as primary ingredients: Cinnamon Honey Wings Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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