A black plate serving palm nut & chicken curry

Palm nut & chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 1 hr

More effort

Serves 6

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal707
  • fat54g
  • saturates7g
  • carbs18g
  • sugars9g
  • fibre6g
  • protein36g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 garlic cloves
  • 2 thumb-sized pieces of ginger, skinned
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 medium onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can palm nut concentrate (available from amazon.co.uk)
  • 1kg chicken thighs, skinned if you like
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 scotch bonnet peppers
  • 4 tbsp vegetable oil
  • 8 okra fingers, trimmed, or 1 aubergine, chopped
    Okra

    Okra

    oh-kra

    Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…

  • white rice balls, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.