Mozambican curry

    55 min

    This curry from Mozambique can be made with chicken or prawns. Goes well with tomato or spicy onion chutney.

    338 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, peeled and chopped
    • 1 bay leaf
    • 1 (400g) tin peeled plum tomatoes, drained
    • 2 teaspoons curry powder
    • 1/8 teaspoon salt
    • 1 (1 to 1.5kg) whole chicken, bones and skin removed, cut into pieces, or 450g (1 lb) king prawns
    • 1 (400ml) tin coconut milk
    • 1 lemon, juiced

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat olive oil in a large, heavy frying pan over medium heat. Stir in the onion, garlic and bay leaf, and sauté until onion is lightly browned.
    2. Mix tomatoes, curry powder and salt into the frying pan, and continue cooking about 5 minutes. Mix in the chicken or prawns, and cook 15 to 20 minutes, until no longer pink.
    3. Reduce frying pan heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 5 minutes. Mix in lemon juice just before serving.

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    Reviews in English (260)


    Something else. The sauce didn't seem very thick so i mixed 2 tablespoons of cornflour with a little water,then added it to the curry and it thickened it really well  -  09 Mar 2011


    Myself and my hubby thought that this was very nice....will be making again  -  09 Mar 2011


    Good food  -  17 Apr 2010