Recipe by Bonnie G #2
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.
Top Review by DailyInspiration
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.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, peeled and chopped
- 1 bay leaf
- 14 1⁄2 ounces whole canned tomatoes, drained
- 2 teaspoons curry powder
- 1⁄8 teaspoon salt
- 2 -3 lbs chicken, bones and skin removed, cut into pieces
- 14 ounces unsweetened coconut milk
- 1 lemon, juice of
Directions See How It's Made
- 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.