Home
Recipes
Palm nut & chicken curry

A black plate serving palm nut & chicken curry

Palm nut & chicken curry

Name: Palm nut & chicken curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: African
Ingredients: 4 garlic cloves; 2 thumb-sized pieces of ginger skinned; 4 medium onions chopped; 400g can palm nut concentrate (available from amazon.co.uk); 1kg chicken thighs, skinned if you like; 400g can chopped tomatoes; 2 scotch bonnet peppers; 4 tbsp vegetable oil; 8 okra fingers, trimmed, or 1 aubergine, chopped; white rice balls, to serve

Spinach Agushi

Save recipe

Serves 6

More effort

Prep: 15 mins

Cook: 1 hr

A star rating of 4.2 out of 5.6 ratingsRate

loading...

This Ghanaian palm nut and chicken curry is pepped up with a dose of scotch bonnet chilli. Serve with white rice balls for an authentic street food dish

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mauritian chicken curry

A star rating of 4.3 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

4 garlic cloves
2 thumb-sized pieces of ginger

skinned
4 medium onions

chopped
400g can palm nut concentrate

(available from amazon.co.uk)
1kg chicken

thighs, skinned if you like
400g can chopped tomatoes
2 scotch bonnet peppers
4 tbsp vegetable oil
8 okra

fingers, trimmed, or 1 aubergine, chopped
white rice

balls, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal707
fat54g
saturates7g
carbs18g
sugars9g
fibre6g
protein36g
salt0.9g

Method

step 1

Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.
step 2

Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.
step 3

Drain most of the water from the chicken, but keep a little in the pan – the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.

Recipe from Good Food magazine, September 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now