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."
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.
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