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
EAST AFRICAN CURRY
Make and share this East African Curry recipe from Food.com.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter In a 4 quart saucepan.
- Sauté onion.
- Add garlic powder, curry powder, turmeric, salt and chili powder.
- Mix until aroma is released.
- Add 1 cup coconut cream, shrimp, potatoes, and water.
- Simmer until tender, about 20 minutes, covered tightly.
- Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.
- Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.
Nutrition Facts : Calories 636.6, Fat 40, SaturatedFat 25.6, Cholesterol 150.3, Sodium 1363.3, Carbohydrate 21.8, Fiber 4.2, Sugar 8, Protein 48.5
KUKU PAKA RECIPE
Steps:
- Blend one onion, ginger, garlic, scotch bonnet pepper, tomatoes, coriander powder and curry powder into a paste in a food processor.
- Slash the chicken. Make around 3 slashes in which ever direction you prefer on each side. Rub some salt all over the chicken and place in a bowl.
- Pour the the blended paste over the chicken and mix thoroughly with your hands. Keep aside to marinate for 20 mins.
- While the chicken is marinating; chop the remaining onion finely.
- Heat the oil in a saucepan under medium heat.
- Add the onions into the pan and cook until soft and translucent.
- Remove the chicken pieces from the paste and add into the pan. Sear on each side to brown.
- Add the left over paste into the pan, add the coconut milk and a little salt to taste.
- Cover the pan. Allow sauce to cook and the flavors to develop. This should take around 20 mins but is dependent on whether you are using soft or hard chicken. Hard chicken will take longer to cook properly.
- Remove from heat and serve with coriander garnish.
Nutrition Facts : Calories 474 kcal, Carbohydrate 11 g, Protein 23 g, Fat 38 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 192 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
WEST AFRICAN CURRY
A Rich beef curry with accompliments
Provided by wizzabet
Time 4h
Yield Serves 8
Number Of Ingredients 0
Steps:
- In a large casserole fry the onions & garlic till soft & golden
- Add the coconut, curry powder & paste to the stock & pour over the onions adding a dash of tabasco & bring to the boil then turn down to a simmer.
- Cut the meat into large peices. Mix spice with flour & coat the meat.
- In a frying pan brown the meat 5-6 peices at a time.
- draining oil then adding to stock. continue till all meat is browned and added to stock.
- Bring to the boil and then simmer on low heat for 3 hours. Stirring occasionally to avoid it sticking to pan.
AFRICAN BEEF CURRY
This African beef curry recipe is popular with my family and friends. It's from my Aunt Linda, who was a missionary in Nigeria for 45 years. The stew is served on a bed of rice and sprinkled with toppings. I put the bowls of toppings on my large turntable, and everyone can take whatever they want. In addition to the coconut, peanuts and raisins, you could also top the stew with chopped cucumbers, pineapple tidbits or mandarin orange slices.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 474mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
A TASTE OF AFRICA - KENYAN CHICKEN CURRY
I made this recently and we loved it. A rich, fragrant, but not overly 'burny' curry. Because we are not great meat eaters, I used half the chicken, the full amount of sauce, and I added a few sauteed shrimps right at the end. If you don't have garam masala, try a curry powder that you like, I do keep roasted garam masala in my pantry. I also let the curry sauce cook for longer than the recipe states, you should never rush a curry if you have the time! I served this over steamed basmati rice. 30 minutes refrigeration time is included in the preparation time. This recipe is taken from The Australian Womans Weekly "New Curries", and the following is how they describe it. "Kenyan cooking is a fusion of East African and Middle Eastern methods known by the name of swahili cooking, a word which identifies the culinary influences of traders arriving by sea from the Arabian peninsula upon the indigenous population. This curry uses the pungency of paprika, coriander and turmeric in the chicken marinade, to complement the green chilli and fenugreek in the curry."
Provided by Karen Elizabeth
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
- Add the chicken, turn to coat in marinade.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to very hot (220C/425F).
- Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
- Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
- Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
- Simmer, covered, for 10 minutes.
- Stir in cream and honey, simmer, uncovered, for one minute.
- Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
- Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
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