Kenyan Ground Round Curry Recipes

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KENYAN GROUND ROUND CURRY



Kenyan Ground Round Curry image

This goes really well with spaghetti. It also works really well with 12 ounces of meatless "meat" instead of beef. In Kenya this is called Kima Curry.

Provided by Valeria

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons oil
1 cup onion, chopped
1 lb lean ground beef
1 1/2 teaspoons curry powder
5 garlic cloves, minced
1 tablespoon gingerroot, minced or 1 teaspoon ground ginger
3 medium tomatoes, chopped or 1 (12 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
1 tablespoon cilantro, chopped
1/2 cup water
salt

Steps:

  • In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
  • Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
  • Stir and add water and salt to taste.
  • Simmer 20 minutes over medium heat to blend flavors. Serve over rice, spaghetti or with chapatis.

Nutrition Facts : Calories 305.7, Fat 18.5, SaturatedFat 5.5, Cholesterol 73.7, Sodium 115, Carbohydrate 10.3, Fiber 2.5, Sugar 4.7, Protein 24.5

A TASTE OF AFRICA - KENYAN CHICKEN CURRY



A Taste of Africa - Kenyan Chicken Curry image

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

40 g fresh ginger, grated
6 garlic cloves, crushed
2 teaspoons ground turmeric
1/2 cup lemon juice
1/3 cup vegetable oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chili flakes
1/4 cup plain yogurt
1 kg chicken thigh fillet, cut into 3 cm pieces
600 g brown onions, chopped coarsely
2 teaspoons chili powder
2 teaspoons ground fenugreek
800 g tinned crushed tomatoes
1 stick cinnamon
2 long green chilies, finely chopped
300 ml cream
1 tablespoon honey
1/4 cup coarsely chopped coriander leaves

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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