This chicken suya curry recipe is a reminder that our local Nigerian spice blends are exotic and exciting, never mind that we encounter them every day. The fragrant, warming sauce all over the juicy, tender chicken means that it is a good idea to make more of this than you need because it goes very quickly!
6-8 pieces of chicken (thighs and drumsticks)
400ml coconut milk (1 can)
200g chopped tomatoes (1/2 can)
1 medium onion, chopped
2 tsp minced garlic
2 tsp minced ginger
1 small red chilli, chopped
4tbsp coconut oil
6 tbsp suya spice
1 tsp salt or to taste
2 keffir lime leaves (or wedges of lime)
1.Rub the chicken down with the salt and half the suya spice.
2.Heat up a pot and add the coconut oil.
3.Brown the chicken pieces lightly on each side in the hot oil. You can add the onions once one side is brown and you are ready to turn the chicken pieces over.
4.Once the chicken is brown and onions are soft, add the tomatoes, chilli, ginger, garlic, coconut milk, water, remaining suya spice and keffir lime leaves to the pot.
5.Turn the heat down and allow to cook slowly for 30 – 40 minutes.
6.Taste and adjust seasoning and serve with Basmati rice, or any other rice of your choice. I love this with wild rice or Jasmine rice. This also goes well with boiled potatoes or sweet potato.
Make ahead tip: If you freeze this on the day of cooking, it will be perfectly preserved for up to 1 month.
Where do you add the ginger and garlic?