African Curry Powder Food

AFRICAN BEEF CURRY

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.

AFRICAN CURRY

Steps:

• 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.

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

Steps:

• Preheat the oven to 350 degrees F (180 C).
• Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
• Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
• Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
• Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
• Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
• Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
• Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
• Serve hot over steamed rice.

SOUTH AFRICAN MALAY CURRY

Steps:

• Heat oil in a large pot over high heat. Fry onions and garlic in the hot oil until softened, about 5 minutes. Add curry powder, ginger, turmeric, coriander, cumin, cinnamon, and cloves; continue stirring for 1 minute.
• Reduce heat slightly and add lamb. Cook until browned on all sides, 5 to 8 minutes. Add beef broth, eggplant, tomato paste, bell pepper, jalapeno peppers, and vinegar. Drain apricots and stir in. Reduce heat and cover; simmer on low, stirring occasionally, until lamb is tender, about 1 hour.
• Stir yogurt and jam into the curry a few minutes before serving.

KUKU PAKU (AFRICAN COCONUT CHICKEN CURRY)

Steps:

• Melt butter in a large, skillet (cast iron works well). Add onions and green peppers and sauté for 5 minutes, until soft.
• Add the chicken and brown over medium high heat, until golden, 5-7 min.
• Add the potatoes, tomatoes, garlic, ginger, chilies, lemon juice (if using), turmeric, curry powder, and salt. Whisk the water into the flour until smooth. Add to the mixture the skillet. Simmer, uncovered over medium heat until the potatoes are tender and the mixture has begun to thicken.
• Mix in the coconut milk (and boiled eggs, if using) and simmer for an additional 15 minutes,
• Serve immediately with steamed white rice.

AFRICAN CURRY

Steps:

• 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.

AFRICAN CURRY POWDER

Steps:

• Mix all the spices well.
• Use in any recipe a curry powder is called for.

WEST AFRICAN CURRY

Steps:

• In a large casserole fry the onions & garlic till soft & golden
• Add the coconut, curry powder & paste to the stock & pour over the onions adding a dash of tabasco & bring to the boil then turn down to a simmer.
• Cut the meat into large peices. Mix spice with flour & coat the meat.
• In a frying pan brown the meat 5-6 peices at a time.
• draining oil then adding to stock. continue till all meat is browned and added to stock.
• Bring to the boil and then simmer on low heat for 3 hours. Stirring occasionally to avoid it sticking to pan.