AFRICAN CURRY
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.
Provided by VALERIEKOOKA
Categories World Cuisine Recipes African
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 600.1 calories, Carbohydrate 13.4 g, Cholesterol 198.8 mg, Fat 33.4 g, Fiber 4.2 g, Protein 64.4 g, SaturatedFat 21.3 g, Sodium 452 mg, Sugar 3.6 g
SOUTH AFRICAN CURRY
Got this from a friend of mine in South Africa. I usually use Chicken breasts cut into 1 in. pieces as it cuts down on cooking time.
Provided by Elaniemay
Categories Stew
Time 50m
Yield 1 Pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in a little oil til soft.
- Add curry powder and turmeric.Saute for 30 sec. Don't let burn!
- Add chopped tomatoes and cook down to a paste.
- Add garlic and ginger.
- Add chicken and potatoes.
- Salt to taste and let simmer until chicken and potatoes are done.
Nutrition Facts : Calories 34.7, Fat 0.4, SaturatedFat 0.1, Sodium 1169, Carbohydrate 7.7, Fiber 1.9, Sugar 3.7, Protein 1.3
SOUTH AFRICA VEGETABLE CURRY
I'm not sure where this recipe came from but it is very good. Serve with brown rice. Can also top with shredded coconut and chutney.
Provided by Karen in KS
Categories Curries
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slice carrots 1/2 inch think.
- Cut green beans into 1 1/2 inch pieces.
- Cut pepper and peaches into 1 inch pieces.
- Cut cauliflower into 1 1/2 inch florets.
- In a 6 quart pan, saute onion, ginger, garlic and cinnamon sticks in oil about 5 minutes or until onion is limp.
- Add curry powder and turmeric, stirring for 30 seconds.
- Add all remaining ingredients except salt.
- Bring to a boil.
- Cover and simmer for 20 to 25 minutes.
- Add salt.
Nutrition Facts : Calories 262.7, Fat 5.6, SaturatedFat 0.8, Sodium 89.6, Carbohydrate 53.8, Fiber 8.6, Sugar 8.7, Protein 6.9
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