African Curry

African Curry

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VALERIEKOOKA 0

"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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Ingredients

1 h servings 600 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 64.4 g
  • 129%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

234
  1. 317 Ratings

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Most helpful positive review

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, t...

Most helpful critical review

growing up eating curry and rice dishes, I find this recipe to be a good basic sauce that you can add ingredients. I personally love curry and made this recipe for my dinner guests,adding 1/8 ts...

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, t...

I thought this tasted really good. It was very silky and creamy. It was not very spicy, which I thought was perfect, but if you like hot curry, you would need to add heat. Since there has been s...

This is a very good basic recipe, but I felt it lacked something, so I experimented a bit with it. Finally, I discovered that adding about tablespoon of brown sugar drastically improves the tast...

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 agai...

I think the problem people had with this recipe turning out bland may have been due to the curry they used. I tried a 'regular' curry from a grocery store and got bland results. I bought curry...

growing up eating curry and rice dishes, I find this recipe to be a good basic sauce that you can add ingredients. I personally love curry and made this recipe for my dinner guests,adding 1/8 ts...

I served this dish last night at a dinner party for some friends who are foodies. They LOVED it and one asked for the recipe to take back to France with her! I read through the suggestions and a...

A real hit, whether I use chicken or shellfish. Be sure to use regular coconut milk, not light milk, as the dish relies on the creaminess to counter the curry's fire. Also, if you have a variet...

Most incredibly delicious! I would, however, recommend using Curry paste from an ethnic foods store (Indian curry is nice) rather than that flavorless powdered stuff you buy at the local grocery...