African Curry Powder Food

AFRICAN BEEF CURRY

African Beef Curry image

This African beef curry recipe is popular with my family and friends. It's from my Aunt Linda, who was a missionary in Nigeria for 45 years. The stew is served on a bed of rice and sprinkled with toppings. I put the bowls of toppings on my large turntable, and everyone can take whatever they want. In addition to the coconut, peanuts and raisins, you could also top the stew with chopped cucumbers, pineapple tidbits or mandarin orange slices.

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 to 2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice
Raisins, chopped salted peanuts and sweetened shredded coconut, optional

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.

Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 474mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

AFRICAN CURRY

African Curry image

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.

Provided by VALERIEKOOKA

Categories World Cuisine Recipes African

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

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
⅛ 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

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.

Nutrition Facts : Calories 600.1 calories, Carbohydrate 13.4 g, Cholesterol 198.8 mg, Fat 33.4 g, Fiber 4.2 g, Protein 64.4 g, SaturatedFat 21.3 g, Sodium 452 mg, Sugar 3.6 g

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

African Chicken (Macanese One-Pan Chicken Curry, 非洲鸡) image

Juicy chicken with crispy skin, tender potato, and colorful peppers are brought together by a peanut butter and coconut based sauce. Sweet, savory, nutty, and spicy! And it all comes together in one pan, fuss free.

Provided by Maggie Zhu

Categories Main

Number Of Ingredients 18

Ingredients

2 pound (1-kg) bone-in skin-on chicken thighs and/or legs ((*Footnote 1))
1/2 tablespoon Madras curry powder
1/2 tablespoon paprika powder
1 teaspoon salt
2 tablespoons olive oil
1 onion (, sliced)
1 tablespoon ginger (, minced)
3 cloves garlic (, minced)
1 tablespoon paprika powder
2 tablespoons Madras curry powder
1 cup chicken stock
1/2 can (270-millimeter / 9 ounce) coconut milk
1/4 cup unsalted natural peanut butter
1/4 cup oyster sauce
2 bay leaves
1 (14 ounces / 400 grams) russet potato (, peeled and chopped)
2 bell peppers (, chopped)
Chopped parsley for garnish ((Optional))

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.

Nutrition Facts : ServingSize 1 serving of the 6 servings, Calories 579 kcal, Sugar 8.6 g, Sodium 531 mg, Fat 44.1 g, Carbohydrate 26.7 g, Fiber 6.3 g, Protein 25.6 g, Cholesterol 56 mg

SOUTH AFRICAN MALAY CURRY

South African Malay Curry image

My mother asked me to make this recipe for her and I was surprised at how good it was. My neighbor smelled it and asked what I was making, and loved it too. Serve with traditional curry garnishes such as chutney, peanuts, sliced bananas, and dates. I served over brown rice.

Provided by Betty Cameron

Categories World Cuisine Recipes African

Time 1h40m

Yield 8

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
2 medium onions, chopped
1 clove garlic, minced
1 ½ teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds cubed lamb stew meat
2 cups beef broth
½ pound eggplant, cubed
1 (6 ounce) can tomato paste
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
1 teaspoon distilled white vinegar
1 cup diced dried apricots, soaked in warm water
1 cup plain yogurt
½ cup apricot jam

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.

Nutrition Facts : Calories 594.9 calories, Carbohydrate 35.5 g, Cholesterol 78.4 mg, Fat 46 g, Fiber 4.4 g, Protein 13 g, SaturatedFat 19.3 g, Sodium 438.6 mg, Sugar 24.4 g

KUKU PAKU (AFRICAN COCONUT CHICKEN CURRY)

Kuku Paku (African Coconut Chicken Curry) image

Serve this African Coconut Chicken Curry with rice.

Provided by Sarah | Curious Cuisiniere

Categories Dinner

Time 35m

Number Of Ingredients 17

Ingredients

1 tsp butter, (unsalted)
½ green pepper, (diced)
½ onion, (minced)
2 green chilies ((mild jalapenos or small poblanos))
2 garlic cloves, (minced)
1 inch fresh ginger, (minced (or 1/4 tsp dry, ground ginger))
1 lb chicken breast
1 lb potatoes, (diced)
1 tomato, (diced)
½ small lemon, (juiced (about 1 Tbsp juice), optional)
1 Tbsp curry powder
½ tsp salt
¼ tsp turmeric
1 Tbsp unbleached all purpose flour
1 c water
1 c coconut milk
4-6 hard boiled eggs, (peeled, optional)

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

African Curry image

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."

Provided by cookinrooky

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
1 (14 1/2 ounce) can whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 -3 lb) roasting chickens, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juice of

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.