African Curry
photo by Tea Jenny
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, peeled and chopped
- 1 bay leaf
- 1 (14 1/2 ounce) can whole canned tomatoes, drained
- 2 teaspoons curry powder
- 1⁄8 teaspoon salt
- 1 (2 -3 lb) roasting chickens, bones and skin removed, cut into pieces
- 1 (14 ounce) can unsweetened coconut milk
- 1 lemon, juice of
directions
- 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.
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Reviews
-
This is a nice curry, I would say that it's a quick easy tasty everyday dish, I used light coconut milk and my chicken was precooked and frozen previously and I served it with brown rice. I did add about three times the curry powder in the recipe as I wanted to pack in lots of flavour. Thank you for posting. Made for a spicy dish for November 2010
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