This African curry is the ultimate "make do and mend" version of a recipe. It works well in Africa because so much of it can be substituted or skipped, depending on what's available. It's a great way to use up random bits from the fridge and pantry while making a filling meal that everyone can customize to their own liking!
This recipe is basically a chicken curry sauce served over rice. The thing that makes it awesome is all the optional toppings, which I've listed below. You can use as many or as few as you like, but the more the merrier!
Curry Sauce Ingredients:
This makes enough sauce for about half a chicken.
1/4 cup curry (I used mild yellow curry)
1 diced apple
1 diced tomato
1 diced onion
1/3 cup margarine/butter
1 tsp salt
1 clove garlic, minced (optional)
1/4 cup flour
1/2 tsp ground ginger
1/4 tsp dry mustard powder or a dash of mustard
1 tsp pepper
2 tsp sugar
1 cup chicken broth
1 cup milk (evaporated milk, whatever)
1/2 cup shredded coconut
1/2 chicken (any cut, whatever works)
- Boil the chicken and keep the broth.
- Cook onion and garlic in butter until clear, then mix in the rest of the spices.
- Add in and stir the flour until all is coated.
- Add the tomato, apple, and cocunt and let it simmer for 5 minutes. (It burns easily!)
- Stir in chicken broth and milk.
- Shred up chicken and add to sauce. Let it simmer for 15 more minutes.
- Serve over rice and enjoy!
|Granted, the color of the curry looks a little icky here. But I SWEAR it's good!|
(and whatever else you think of!)