Zutaten für African Curry
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 2 bay leaves
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1.5 lbs boneless, skinless chicken thighs
- 1 (13.5-ounce) can full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 1 lb shrimp (peeled and deveined)
- 1 lb crab meat
- tomato chutney
- onion hot sauce
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Zubereitung von African Curry
- Heat 2 tablespoons of olive oil in a large, heavy skillet over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, along with 2 bay leaves. Sauté until the onion is lightly browned, about 5 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 2 tablespoons curry powder, and 1 teaspoon salt. Cook for 5 minutes, stirring occasionally.
- Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), OR 1 lb shrimp (peeled and deveined), OR 1 lb crab meat. Cook until the chicken is no longer pink and the juices run clear (15-20 minutes), or the shrimp/crab is pink and opaque (about 5-7 minutes).
- Reduce heat to low.
- Gradually whisk in 1 (13.5-ounce) can full-fat coconut milk, stirring constantly, for about 10 minutes until heated through and slightly thickened.
- Stir in 2 tablespoons fresh lemon juice just before serving.
- Serve hot with tomato chutney and onion hot sauce.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
15g
Fat
129g
Carbs
3g
