My Chicken Curry

Name: My Chicken Curry
Yield: Serves 8-10
Cuisine: Sierra Leonean
Ingredients: 2 baby chickens boiled with aromatics and 1 tbsp curry (the heat levels can be optional, as I always opt for the mild and my mother goes for a combination of both mild and medium); The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; The aromatics included in the chicken stock are the usual—1 onion, 1 carrot, couple of bay leaves, celery stick, half a leek, 1 tsp of cloves, couple of cardamoms, ½ tsp black pepper and salt to taste; 3 large onions, peeled and finely diced; 2 large beef tomatoes, washed and finely diced; 40 g medium curry powder (if you don’t like it hot, then please stick to 120 g mild curry powder); 40 g medium curry powder (if you don’t like it hot, then please stick to 120 g mild curry powder); 3 tbsps all-purpose flour, whisked in some chicken stock to thicken the curry; 3 tbsps all-purpose flour, whisked in some chicken stock to thicken the curry; 3 tbsps all-purpose flour, whisked in some chicken stock to thicken the curry; 20 ml vegetable oil; Salt to taste

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

This has got to be special, the recipe provided here has been in our household for about 35 years now; it has never and will never change. When my mother says she is making curry, everyone gathers around; in fact, many of our Lebanese friends who were with us in Sierra Leone swear by my mum’s version and come around here in London to recreate the intimacy of the olden days they shared in Africa.

Again, my long-term emphasis on food is bringing people together to create loving and wa

Ingredients

Africa
Asia
Sierra Leone
Lebanon
Main course
Mediterranean
Ramadan

Ingredients

Method