Tuesday, 18 June 2013 12:13

African Curry

Written by Michelle
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1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 can (15 oz.) diced tomatoes, drained
2 tsp. curry powder
1/4 tsp. salt
2-3 lbs. cut chicken pieces (bone-in)
1 can (14 oz) 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 20-30 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.  If desired, remove meat, take out the bones, cut up, and return to pot.  Serve over rice.

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