Login
Create Account
Mozambican Peanut Chicken Curry
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
A great recipe for anyone craving a different type of "curry".
-
Main Ingredient
Chicken
-
Category: Poultry
-
Cuisine: African
-
Prep Time: 15 min(s)
-
Cook Time: 50 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
Family Kid-Friendly Dairy-Free Party Large groups Dutch Oven Potluck Household
-
Notes:
You may be wondering why this is referred to as a curry but doesn't contain the "traditional" ingredients you'd see in other curry recipes like: cumin; cloves; cinnamon; star anise etc. In Mozambique, the Portuguese word for "curry" (caril) is used to refer to almost any stew like dish - as is this one. For an added zing, add your favorite chili sauce or a whole diced chili (seeds and all!) This curry is best served with traditional Mozambican "xima" (cooked white corn flour) or coconut rice.
-
Posted By: DHAPP
-
Posted On: Mar 17, 2021
Number of Servings:
Ingredients:
- 1 whole - Chicken Chopped into 8 Pieces
- 2 whole - Onions Diced
- 3 cloves - Garlic Minced
- 1 whole - Coconut Or tinned coconut milk
- 200 grams - Peanuts Ground
- 2 whole - Tomatos Diced
- 1 tablespoons - Olive Oil/Cooking Oil
- - Salt & Pepper To taste
- 1 bunches - Parsley Chopped
- 1 whole - Chicken Chopped into 8 Pieces
- 2 whole - Onions Diced
- 3 cloves - Garlic Minced
- 1 whole - Coconut Or tinned coconut milk
- 200 grams - Peanuts Ground
- 2 whole - Tomatos Diced
- 1 tablespoons - Olive Oil/Cooking Oil
- - Salt & Pepper To taste
- 1 bunches - Parsley Chopped
Directions:
Peanut Curry (Caril de Amendoim)
1. Pour a liter of cold water into a bowl and add the ground peanuts to soak;
2. Strain the ground peanuts through a cheesecloth (or kitchen town if you're in a pinch) and keep only the peanut milk;
3. Repeat the same process 2 times with the grated coconut;
4. Place the peanut milk and coconut milk in a pot on medium-high flame for about 30 minutes or
until it starts boiling and starts to thicken;
5. While the milk boils, chop all your remaining ingredients;
6. Sautee the onions and garlic until slightly golden in a separate deep-dish pan in some oil/olive oil. Add your chopped chicken pieces and season to taste;
7. After sautéing for about 10 minutes, add the chopped tomato and sauté for a remaining 5 minutes before covering with a lid and allowing to simmer for 20 – 30 minutes;
8. When the milk mixture has boiled down by about 1/3, ladle it into the chicken pan and allow to continue to simmer for an additional 10 minutes;
9. Season to taste and add parsley before serving;
Comments