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Recipe: African Curry
Similar Categories: African, Curry
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
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.
Makes 4 servings.
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
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.
Makes 4 servings.
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