Click on the image, above to submit to Pinterest.
Kenyan Chicken Tikka
Kenyan Chicken Tikka is a traditional Kenyan recipe for a classic Indian-inspired curry of chicken in a stock made with tomato paste, tamarind juice and flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Kenyan Chicken Tikka.
prep time
20 minutes
cook time
140 minutes
Total Time:
160 minutes
Additional Time:
(+1 hour marinating)
Serves:
6
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesKenya Recipes
This is a very interesting dish, in that it shows the
Indian influence on
Kenyan cuisine. The name 'tikka' is a bit of a Misnomer as this is a British invention, with a cream-based sauce. But as most Africans (apart from the Tutsi) are lactose intolerant proper 'tikka' doesn't really work in
Africa.
Ingredients:
1 whole chicken, cleaned and gutted
2 tsp tomato purée
1 tsp
curry powder
3 garlic cloves
3 tbsp oil
salt and black pepper to taste
250ml tamarind juice (made by mixing 60g
tamarind pulp with 280ml water just off the boil and mixing thoroughly before straining)
salt and
cayenne pepper, to taste
sugar, to taste
Method:
Combine the tomato purée, curry powder, garlic, salt and pepper with 3 tbsp oil. Mix thoroughly with a whisk then use this to rub both inside and outside the chicken until it's completely coated. Cover and allow to marinate for 1 hour for the flavour to penetrate the meat.
Once ready, either grill or marinate the chicken until nicely browned and tender (a spit is best, but oven roasting works) [for roasting calculate 40min/kg + 20 min cooking time]
For the sauce simply add the salt and cayenne pepper to the tamarind juice and then add enough sugar so you get a pleasant sharp/sweet flavour. Cut the chicken into serving pieces, place on a bed of rice and pour the sauce over it then serve.
