Time
0 min
Serving
4 persons
Calories
600
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.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (chopped)
- bay leaf: 1 piece
- whole peeled tomatoes: 1 can (14.5 ounce can, drained)
- curry powder: 2 tsp
- salt: 0.125 tsp
- (2 to 3 pound) whole chicken, bones and: 1 piece (skin removed, cut into pieces)
- unsweetened coconut milk: 1 can (14 ounce can)
- lemon: 1 piece (juiced)
Metric Conversion
Stages of cooking
-
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.
