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African Curry

SUBMITTED BY: VALERIEKOOKA PHOTO BY: Jason

"This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound."

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Read Reviews (163)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

DIRECTIONS

Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

FOOTNOTES

Wine Tip
Try with a Gewurztraminer or off-dry Riesling.

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REVIEWS

Reviewed on Jun. 6, 2006 by CCOTTINO

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

CCOTTINO
Jun. 6, 2006

I have no need to eat restaurant curry ever again as this recipe is fantastic IF you make some modifications! Before starting to cook, I marinated the cut chicken in a mixture of plain yogurt, tumeric, and pepper to give the chicken a great flavor and prevention against drying out. Once you start the actual dish, add extra onion and a lot of extra garlic (I used 6 cloves) and saute taking care not to burn the garlic. I added a bit more canned tomato than the recipe called for and supplemented with fresh chopped plum tomatoes. Add more curry than the recipe suggests - perhaps 1 Tbsp or more to suit your taste. I was a bit heavy-handed on the salt and it was perfect. The end result will be too bland if you're not. Tasting as you go is your best bet. Prior to adding the coconut I was sure to add a healthy dash of cayenne pepper to give the recipe a kick. I only added 1/2 of the can of coconut milk as any more would have made the dish too soupy. During this stage I also added about 1 Tbsp of light brown sugar and juiced only 1/2 of a large lemon. This dish will amaze YOU as well as your friends and family if modified to your liking. Don't be shy with experimenting with flavors. The next modification will be to add vegetables to the saute.

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20 users found this review helpful

I have no need to eat restaurant curry ever again as this recipe is fantastic IF you make some... MORE

Reviewed on Jun. 22, 2003 by kitchenpanhands

growing up eating curry and rice dishes, I find this recipe to be a good basic sauce that you... MORE

Reviewed on Jun. 10, 2003 by ITSIE

This is a very good basic recipe, but I felt it lacked something, so I experimented a bit with... MORE

Reviewed on Feb. 28, 2006 by Kayla

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Kayla
Feb. 28, 2006

this was beyond delicious, but that could be bacause I am a beyond amazing cook.. hmm... :j My family says this tasted like something out of a resturant and they beg me to make it again and again! I did make some changes though which I will reveal in order to make your dish of curry as good as mine. Let's see.. first make sure you use bonless chicken cause it is a b***h pulling the bones out of that sucker. On to the next step.. I used garlic flavored olive oil instead of regular, but that isn't nescesary at all. My next change was to make absolutely certain the tomatoes were as drained as possible, and to dice them as well. Next, I used probably a total of 2 or more tablespoons of curry powder, most of which I added during the coconut milk stage. Just be sure to tast it frequently and add the curry powder to meet your own personal preference. Next, I added around 1-2tbsp of dark brown sugar and about a tsp of new mexico chili powder, THIS STEP IS A MUST!!!! Next, I added only about 3/4 can of coconut milk which I thought was perfect, but I was told the whole can could of been used. Again, it depends on personal preference so taste frequently. Last, I ended up only using about 1/2 the amount of lemon juice, which everyone thought was lemony enough. Last last, be sure to serve over rice, it's delicious that way! I hope I could help!

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13 users found this review helpful

this was beyond delicious, but that could be bacause I am a beyond amazing cook.. hmm... :j My... MORE

Reviewed on Nov. 8, 2003 by SKEDDY

I think the problem people had with this recipe turning out bland may have been due to the... MORE

Reviewed on Nov. 8, 2003 by PEPPERKATT

Most incredibly delicious! I would, however, recommend using Curry paste from an ethnic foods... MORE

Reviewed on Oct. 10, 2006 by LESLIECHADWELL

My favorite recipe to date. This is saying a lot because I usually fix a gourmet meal each... MORE

Reviewed on Mar. 26, 2006 by cressyk

I served this dish last night at a dinner party for some friends who are foodies. They LOVED... MORE

Reviewed on Apr. 28, 2004 by ABoston

A real hit, whether I use chicken or shellfish. Be sure to use regular coconut milk, not... MORE

Reviewed on Nov. 8, 2003

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