African Chicken Curry Recipes

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) image

Juicy chicken with crispy skin, tender potato, and colorful peppers are brought together by a peanut butter and coconut based sauce. Sweet, savory, nutty, and spicy! And it all comes together in one pan, fuss free.

Provided by Maggie Zhu

Categories Main

Number Of Ingredients 18

Ingredients

2 pound (1-kg) bone-in skin-on chicken thighs and/or legs ((*Footnote 1))
1/2 tablespoon Madras curry powder
1/2 tablespoon paprika powder
1 teaspoon salt
2 tablespoons olive oil
1 onion (, sliced)
1 tablespoon ginger (, minced)
3 cloves garlic (, minced)
1 tablespoon paprika powder
2 tablespoons Madras curry powder
1 cup chicken stock
1/2 can (270-millimeter / 9 ounce) coconut milk
1/4 cup unsalted natural peanut butter
1/4 cup oyster sauce
2 bay leaves
1 (14 ounces / 400 grams) russet potato (, peeled and chopped)
2 bell peppers (, chopped)
Chopped parsley for garnish ((Optional))

Steps:

Preheat the oven to 350 degrees F (180 C).
Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
Serve hot over steamed rice.

Nutrition Facts : ServingSize 1 serving of the 6 servings, Calories 579 kcal, Sugar 8.6 g, Sodium 531 mg, Fat 44.1 g, Carbohydrate 26.7 g, Fiber 6.3 g, Protein 25.6 g, Cholesterol 56 mg

PERI PERI AFRICAN CHICKEN

Peri Peri African Chicken image

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Provided by UKNO1CHEF

Categories World Cuisine Recipes African

Time 3h20m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4 bone-in chicken breast halves

Steps:

In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
Preheat a grill for medium heat.
Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g

AFRICAN CURRY

African Curry image

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

Ingredients

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
⅛ 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

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

AFRICAN CHICKEN CURRY

African Chicken Curry image

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." I found it on another site while researching recipes for ZWT 2011 the African tour.

Provided by Bonnie G 2

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
14 1/2 ounces whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
2 -3 lbs chicken, bones and skin removed, cut into pieces
14 ounces unsweetened coconut milk
1 lemon, juice of

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 758.4, Fat 59.8, SaturatedFat 29.8, Cholesterol 170.1, Sodium 395.1, Carbohydrate 12, Fiber 2.3, Sugar 4, Protein 45.8

AFRICAN CHICKEN CURRY

African Chicken Curry image

Shared with me by a missionary from Africa. I like this because it is somewhat sweet yet it is also savoury.

Provided by TammieV

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon butter
1 cup finely chopped pared apple
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons cornstarch
2 -3 teaspoons curry powder
3/4 teaspoon salt
3/4 cup cold chicken broth
2 cups milk
2 cups diced cooked chicken
1 (6 ounce) can sliced mushrooms (drained)
cooked rice, for 6 servings
raisins
flaked coconut
peanuts
chopped banana
chutney

Steps:

In sauce pan, melt butter, add apple, celery and onion,Cook till tender.
Combine corn starch, curry, salt and broth.
Stir into onion mixture.
Add milk.
Cook, stirring till thick and bubbly.
Stir in chicken and mushrooms.
Heat through.
Serve over rice and pass condiments to be added at will.
I like a banana and peanut combination the best, but it is fun to have some of each.

Nutrition Facts : Calories 189.3, Fat 8.4, SaturatedFat 4, Cholesterol 51.5, Sodium 492, Carbohydrate 12.3, Fiber 1.5, Sugar 3.7, Protein 16.3

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