Prep 20 mins
Cook 40 mins
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.
- 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.
Delicious! We really enjoyed this curried chicken dish -- I just love coconut milk and curry. The only change I made was to use bone-in, skinless chicken thighs and I browned them with the onions and curry powder. I added about 20 more minutes cooking time to ensure that the chicken was cooked through. For some reason, the sauce did not thicken up very much, but that's okay -- we served the chicken on top of rice and let the rice soak in all that delicious sauce. Made for Everyday is a Holiday tag, January, 2013.
This was really good & easy to make. I doubled the recipe to serve at a potluck & everyone seemed to like it. I had one comment that it needed more salt, as it was a little too bland, but that was my own fault, I think I forgot to double the amount of salt. I used chicken & diced tomatoes. I will be making this again. Thanks for a really good recipe.<br/>Made for Spring PAC 2014
My husband and I really liked this recipe. Healthy, relatively easy, I bought a roasting chicken and then halved the recipe in order to use up a half can of leftover canned peeled tomatoes. Since I was cooking for two, I removed the two chicken breasts to make about one pound. (Next time I can buy the chicken breasts outright, and save myself some time, or cook the whole chicken and have twice the leftovers (we ate it all up immediately so no deliciousness was left to enjoy the following day!)<br/><br/>I cooked the chicken about 20 minutes, turning it half way through and then dividing them in half once or twice again to make sure everything was cooked through.<br/><br/>I almost forgot to add the lemon so when I threw it in before serving I accidentally squeezed a whole one by mistake so it was a little too much sour tang, but the recipe was still really good despite my error and I'll no doubt make it again, but using all the correct proportions.<br/><br/>I used some leftover sauce with some ground beef the next day for some easy "hamburger helper". I'm sure it would also be great with shrimp, beef or anything else too.