Chicken Curry Jorj’s Way Featuring Kitchens of Africa

Chicken Curry Jorj’s Way Featuring Kitchens of Africa

Face Your Foodie Fears

Spice up your dinner tonight with this extraordinary chicken and cauliflower recipe, featuring North Carolina’s Kitchens of Africa. Treat yourself to a taste of adventure by indulging in fried chickpeas and light yet creamy lime-avocado yogurt!

Hubby and I are embarked on an African adventure!

Besides the shots, mosquito repellent, neutral-colored clothing, and hats, the one thing I’m happy to pre-plan is the food!

Although springing up in several cities, African fare is still a unique meal to find.

It just so happens that when reading several of the MUST-HAVE holiday gift guides, I came across Kitchens of Africa, a company with a mission to bring the diverse and exotic cuisine of Africa to the rest of the world. 

Originating in Raleigh, North Carolina, Kitchens of Africa offers a variety of sauces that we can use to bring the flavors of Africa to our home kitchens. 

Of course, I bought a box from Kitchens of Africa and received four different jars with recipes to go along with each. 

 

I decided to start with the Zanzibari Curry Simmer Sauce. I chopped some veggies and chicken and simmered them in the sauce. It was delish! 

If you have a craving for curry, and you haven’t placed your order from Kitchens of Africa, do not worry. 

I’ve included a recipe from Canvas and Cuisine that will hold you over until you do!

Chicken and Cauliflower Curry
With Lime-Avocado Yogurt and Fried Chickpeas

Servings

Serves 4 as a Main or 6 as a Side

 

Ready In:

60 Minutes

Good For:

Dinner

Ingredients:

2 tablespoon olive oil
2 boneless, skinless chicken breasts cut into 2-inch pieces
1 medium onion, peeled and diced, about 1 cup
4 garlic cloves, peeled and diced, about 2 tablespoons
2-inch piece fresh ginger, peeled and grated, about 2 tablespoons
1 medium jalapeno pepper, seeded, veins and stem removed, finely diced, about 1 tablespoon
2 tablespoons tomato paste
2 tablespoons curry powder
2 tablespoons garam masala
1 cinnamon stick
2 cups homemade chicken stock or prepared low sodium broth
1 head cauliflower, cut into small florets
1 (15-ounce) can of diced tomatoes
½ cup coconut milk
1 teaspoon kosher salt
½ teaspoon coarse black pepper

For yogurt:
1 cup plain Greek yogurt
1 ripe avocado, peeled, seed removed
2 small green onions, thinly sliced
Juice of 1 lime, about 1 tablespoon
2 tablespoons chopped fresh cilantro

For chickpeas:
1 (15-ounce can) chickpeas
½ cup olive oil
1 teaspoon paprika
1 teaspoon kosher salt
Zest 1 lime, about 1 teaspoon

Heat olive oil in a skillet with deep sides over medium-high heat. Place the chicken pieces into the skillet and cook until golden brown on all sides. Season with some salt and pepper. Transfer the chicken to a platter.

Reduce the heat to medium and add the onion, garlic, ginger, jalapeno, tomato paste, curry powder, garam masala, and cinnamon stick to the skillet. Stir and cook for 2 to 3 minutes.

Your kitchen should begin to smell like curry! Stir in the chicken broth. Add the cauliflower to the skillet and cook until tender, about 6 minutes. Add the tomatoes, sautéed chicken, and coconut milk. Cook for 5 minutes more. Reduce the heat and simmer until the chicken is cooked through and the cauliflower tender but not mushy, about 15 to 20 minutes more. Taste and season with salt and pepper.

Use a hand mixer, blender, or immersion blender to blend the yogurt and avocado until smooth. Stir in the green onions, lime juice, and cilantro. Taste and season with salt.

Rinse, drain and pat dry chickpeas. Heat olive oil in a skillet over medium-high heat. Place the chickpeas into the oil and fry until golden brown, about 15 to 20 minutes. If your pan is not very large you can do this in batches. Remove the chickpeas to a baking sheet lined with paper towels. Sprinkle with paprika, salt, and lime zest. Toss to coat.

Serve the cauliflower and chicken curry in a bowl garnished with a spoonful of lime–avocado yogurt and sprinkled with fried chickpeas.

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Stop Food Waste With These Recipe Remixes

Stop Food Waste With These Recipe Remixes

Stop Food Waste Leftover Remix

Make Earth Day every day in your kitchen! Take the pledge to stop food waste with my best tips for reusing produce and remixing leftovers! #StopFoodWaste

Stop Food Waste Day was first introduced in 2017, and this years marks the fifth year of inspiring action around food waste reduction.

Who even knew this was a THING?  

 I discovered very early in the family kitchen that fruits and veggies lingering a little too long must be given a new lease on life! And that leftovers getting too comfortable on the fridge shelf demand an encore.

In honor of Stop Food Waste Day and the innovation and creativity in reducing one’s food waste impact, here’s Jorj’s list of what to do with leftovers.

I thank my grandma’s for the training on this one.

EGGS 

Don’t throw away left over scrambled eggs. Use them in tomorrows egg sandwich or burrito.

WAFFLES

Cut leftovers into chunks and toast them in the oven with a bit of cinnamon and sugar. Now you have waffle croutons for your ice cream dessert.

PANCAKES

Slather left over pancakes with cream cheese or peanut butter. Roll up and place into a baking dish. Douse with syrup and bake until warmed through. Pancake roll-ups for breakfast!

SALAD

Leftover salad with dressing is not as good as it is the first day, but it will work on sandwiches and subs. However, leftover everyTHING will make a great salad. Look in the back of your fridge’s veggie drawer and use those ingredients to doctor up your everyday garden salad. Carrots, fennel, radishes, cukes, peppers, cauliflower… these all work. Look into your jars too. Pickles, sun-dried tomatoes, and olives are perfect additions. Don’t forget the cheese. Salads are a perfect dish to avoid food waste!

CHEESE

I’ve written about cheese about a hundred times. But here are some highlight dishes that are perfect for your leftover cheese: grilled cheese, cheese spread, hot cheese dip, cheesy deviled eggs, cheese-filled omelets, veggies in melty cheese sauce.

NOODLES

Leftover pasta is my go-to thing for that morning-after breakfast. But left over noodles are great for reinvention. Leftover Alfredo pasta top pork cutlets and sauteed eggplant for an inspirational mid-week dish. Stuff some leftover mac ‘n cheese into your next roast beef panini sandwich. And don’t forget spaghetti pie, noodles in casseroles and pasta turned into frittatas.

CHICKEN

Besides chicken salad there’s chicken quesadilla, chicken soups, chicken casserole, chicken burritos, chicken hash, chicken pot pie…… this one’s easy.

FISH

Salmon and tuna turn into salmon and tuna salad with just a couple of additions. Other left over fish can be turned into croquettes, chowders and spring rolls.

BEEF

Leftovers work perfectly in fajitas, cheese-steak subs, stuffed peppers, open face steak sandwiches on Texas toast, quick beef stew and beef and potato hash.

PORK

Shred leftover pork and douse in barbecue sauce for a pulled pork sandwich. 

VEGGIES

I challenge you to give me ANY veggie and I will give you three ways to repurpose the leftovers. These will all revolve around soups, stews, quesadillas, cheese spreads, hot cheese dips, salads, croquettes, veggie bread puddings, veggie filled omelets, casseroles, veggies with pasta, veggie enchiladas, stuffed peppers, hash, veggie pies…. Get the idea?

DESSERTS

Whether you have leftover cake, pie or cookies you can use these to create a crispy topping for ice cream, a base for bread pudding, a fruit crumble and a layer or two for your favorite parfait.

I think you have the picture. (I also think I watch too much CHOPPED!) 

Now, let’s hear what THING you can create with your everyday leftovers.

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