FabAfriq Magazine

Recipe-Senegalese Chicken Curry

Serves 4. Preparation time: 50 minutes


Whole chicken, cleaned and cut
Peanut oil or any vegetable oil (for frying the chicken)
4 tbsp oil for the sauce
1 onion, thinly sliced
2 cloves of garlic
½ a sweet pepper
Spring onion, finely chopped
1 tsp black pepper
1 tbsp curry powder
2 bay leaves
1 red pepper and 1 green pepper (optional)
3 fresh tomatoes, pureed
Thyme leaves
4 Cloves
1 big carrot cut into medium sized rings
50g of fresh ginger or ginger powder
2 tbsp of vinegar.
1 medium size cabbage, cut into 4 pieces
2 potatoes cut into 4 pieces
1 turnip (optional)
Note: The quantity of vegetables will depend on your taste. Cassava and sweet potatoes are alternatives.


Using a mortar or a food processor crush or puree the spices (except onions, bay leaves and black pepper) together.

Use half of the mixture to marinate the chicken. Steam the chicken by cooking without water, on low heat. Optionally, boil the chicken using a little water. Heat the oil and fry the chicken until golden. Save for use later.

Add the rest of the spices to the onions. Sauté the onions.

Add the tomatoes and stir-fry it for 10 minutes. Add 3 cups of water together with the vegetables and stock cube. Leave to simmer for 15minutes.

Add the curry powder, chicken and salt to taste. Leave to simmer for another 15minutes or until the sauce is reduced and thick in consistency. 

Serve it with rice and enjoy!

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