Recipes from Malawi: Nkhuku Ya Sabola (Spiced Chicken Curry)

So let's face it, any recipe with the word "curry" in the title is going to be tasty by default, because, you know, curry. Of course the funny thing about Indian curry is it almost never has actual curry powder in it--or if it does, it's really a mixture of spices you put together in your own kitchen, which sort of fall under a generic umbrella of "curry" spices. Lots of other nations, though, make curries that get most of their flavor from a pre-mixed commercial curry powder, which is true for this Malawian chicken.

Like many African recipes, this one is simple to make and has only a handful of ingredients (recipe below).

First, season the chicken with salt and fry in oil over medium heat until browned on all sides. Remove from the heat and transfer to a large pot.

If there's any excess oil, pour it off and then use the remaining oil to saute the the onions.

When the onions are translucent, add the tomatoes, chili pepper, thyme and curry powder.

Cook the spices until fragrant, then add the water and stock. Bring to a boil, then transfer to the pot with the chicken. Let simmer uncovered for 45 minutes. Add the potato cubes and cook for another 15 minutes, or until the potatoes are tender. Season with a little more salt and pepper and serve.

I enjoyed this recipe, though my kids of course were ho-hum as they always are about anything that contains, you know, actual vegetables. So they spent a lot of time removing each individual little bit of onion, tomato and potato and then picked at the rest and asked me when dessert would be ready. That's OK, I'm used to it. At least Martin and I enjoyed our meals.

Nkhuku Ya Sabola (Spiced Chicken Curry)

from Ayileche

Ingredients

• 1 lb chicken, skin on
• Salt to taste
• 3 to 5 tbsp oil
• 3 onions, chopped
• 5 tomatoes, peeled and chopped
• 2 tbsp curry
• 1 jalapeno pepper, chopped fine
• 1 tsp dried thyme
• 1 cup water
• 2 cups chicken stock
• 1 cup potatoes, peeled and cubed
• Salt and pepper to taste

Instructions

1. First, season the chicken with salt and fry in oil over medium heat until browned on all sides. Remove from the heat and add to a large pot.
2. If there's any excess oil, pour it off and then use the remaining oil to saute the the onions. When the onions are translucent, add the tomatoes, chili pepper, thyme and curry powder.
3. Cook the spices until fragrant, then add the water and stock. Bring to a boil, then transfer to the pot with the chicken. Let simmer uncovered for 45 minutes. Add the potato cubes and cook for another 15 minutes, or until the potatoes are tender. Season with a little more salt and pepper and serve.

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