East African Curry Recipes

A TASTE OF AFRICA - KENYAN CHICKEN CURRY

I made this recently and we loved it. A rich, fragrant, but not overly 'burny' curry. Because we are not great meat eaters, I used half the chicken, the full amount of sauce, and I added a few sauteed shrimps right at the end. If you don't have garam masala, try a curry powder that you like, I do keep roasted garam masala in my pantry. I also let the curry sauce cook for longer than the recipe states, you should never rush a curry if you have the time! I served this over steamed basmati rice. 30 minutes refrigeration time is included in the preparation time. This recipe is taken from The Australian Womans Weekly "New Curries", and the following is how they describe it. "Kenyan cooking is a fusion of East African and Middle Eastern methods known by the name of swahili cooking, a word which identifies the culinary influences of traders arriving by sea from the Arabian peninsula upon the indigenous population. This curry uses the pungency of paprika, coriander and turmeric in the chicken marinade, to complement the green chilli and fenugreek in the curry."

Provided by Karen Elizabeth

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

A Taste of Africa - Kenyan Chicken Curry image

Steps:

Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt.
Add the chicken, turn to coat in marinade.
Cover and refrigerate for at least 30 minutes.
Preheat oven to very hot (220C/425F).
Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade).
Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens.
Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice.
Simmer, covered, for 10 minutes.
Stir in cream and honey, simmer, uncovered, for one minute.
Add chicken to curry, simmer about 5 minutes or until chicken is cooked through.
Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.

Ingredients

40 g fresh ginger, grated
6 garlic cloves, crushed
2 teaspoons ground turmeric
1/2 cup lemon juice
1/3 cup vegetable oil
1 teaspoon ground cumin
3 teaspoons garam masala
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon chili flakes
1/4 cup plain yogurt
1 kg chicken thigh fillet, cut into 3 cm pieces
600 g brown onions, chopped coarsely
2 teaspoons chili powder
2 teaspoons ground fenugreek
800 g tinned crushed tomatoes
1 stick cinnamon
2 long green chilies, finely chopped
300 ml cream
1 tablespoon honey
1/4 cup coarsely chopped coriander leaves

AFRICAN CURRY

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

African Curry image

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

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

EAST AFRICAN CURRY

Make and share this East African Curry recipe from Food.com.

Provided by PalatablePastime

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

East African Curry image

Steps:

Melt butter In a 4 quart saucepan.
Sauté onion.
Add garlic powder, curry powder, turmeric, salt and chili powder.
Mix until aroma is released.
Add 1 cup coconut cream, shrimp, potatoes, and water.
Simmer until tender, about 20 minutes, covered tightly.
Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.
Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.

Nutrition Facts : Calories 636.6, Fat 40, SaturatedFat 25.6, Cholesterol 150.3, Sodium 1363.3, Carbohydrate 21.8, Fiber 4.2, Sugar 8, Protein 48.5

Ingredients

2 ounces butter or 2 ounces oil
1 cup chopped onion
1 teaspoon garlic powder
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon salt
1/2 teaspoon chili powder
1 cup coconut cream
2 lbs pork (shrimp or chicken)
2 cups potatoes, diced
1 cup water
2 ounces lemon juice
1 cup coconut cream
2 bananas (optional)
1/2 cup coconut flakes (optional)
4 tablespoons butter (optional)

AFRICAN BEEF CURRY

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

African Beef Curry image

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

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

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East African Curry Recipes

A TASTE OF AFRICA - KENYAN CHICKEN CURRY

AFRICAN CURRY

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.

EAST AFRICAN CURRY

Make and share this East African Curry recipe from Food.com.

AFRICAN BEEF CURRY

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