African Curry

African Curry

227 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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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Reviews (227)

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I have no need to eat restaurant curry ever again as this recipe is fantastic IF you make some modifications! Before starting to cook, I marinated the cut chicken in a mixture of plain yogurt, tumeric, and pepper to give the chicken a great flavor and prevention against drying out. Once you start the actual dish, add extra onion and a lot of extra garlic (I used 6 cloves) and saute taking care not to burn the garlic. I added a bit more canned tomato than the recipe called for and supplemented with fresh chopped plum tomatoes. Add more curry than the recipe suggests - perhaps 1 Tbsp or more to suit your taste. I was a bit heavy-handed on the salt and it was perfect. The end result will be too bland if you're not. Tasting as you go is your best bet. Prior to adding the coconut I was sure to add a healthy dash of cayenne pepper to give the recipe a kick. I only added 1/2 of the can of coconut milk as any more would have made the dish too soupy. During this stage I also added about 1 Tbsp of light brown sugar and juiced only 1/2 of a large lemon. This dish will amaze YOU as well as your friends and family if modified to your liking. Don't be shy with experimenting with flavors. The next modification will be to add vegetables to the saute.

Carrie H

Carrie H

I thought this tasted really good. It was very silky and creamy. It was not very spicy, which I thought was perfect, but if you like hot curry, you would need to add heat. Since there has been so much discussion on the curry, I looked up a traditional recipe for African curry and used that. Here is the African Curry powder recipe: 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground turmeric 1½ teaspoons ground ginger 1½ teaspoons ground allspice 1½ teaspoons garlic powder ½ teaspoon cayenne pepper ½ teaspoon chili powder



This is a very good basic recipe, but I felt it lacked something, so I experimented a bit with it. Finally, I discovered that adding about tablespoon of brown sugar drastically improves the taste and helps balance the taste of coconut milk with tartness of tomatoes and curry.

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Amount Per Serving (4 total)

  • Calories
  • 600 cal
  • 30%
  • Fat
  • 33.4 g
  • 51%
  • Carbs
  • 13.4 g
  • 4%
  • Protein
  • 64.4 g
  • 129%
  • Cholesterol
  • 199 mg
  • 66%
  • Sodium
  • 452 mg
  • 18%

Based on a 2,000 calorie diet



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Burmese Chicken Curry (Gaeng Gai Bama)


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Indian Chicken Curry II