African Beef Curry Recipes

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AFRICAN CURRY



African Curry image

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.

Provided by VALERIEKOOKA

Categories     World Cuisine Recipes     African

Time 1h

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
⅛ teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 600.1 calories, Carbohydrate 13.4 g, Cholesterol 198.8 mg, Fat 33.4 g, Fiber 4.2 g, Protein 64.4 g, SaturatedFat 21.3 g, Sodium 452 mg, Sugar 3.6 g

AFRICAN BEEF CURRY



African Beef Curry image

This African beef curry recipe is popular with my family and friends. It's from my Aunt Linda, who was a missionary in Nigeria for 45 years. The stew is served on a bed of rice and sprinkled with toppings. I put the bowls of toppings on my large turntable, and everyone can take whatever they want. In addition to the coconut, peanuts and raisins, you could also top the stew with chopped cucumbers, pineapple tidbits or mandarin orange slices.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 9

1 pound beef stew meat, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 small onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 to 2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice
Raisins, chopped salted peanuts and sweetened shredded coconut, optional

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.

Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 474mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

FRAGRANT BEEF CURRY WITH RICE



Fragrant Beef Curry with Rice image

"An Indian friend of my mother's gave her this recipe for beef curry back in 1936," writes Bill Goodhue of Chino, California. "The recipe has been passed on to me, so I can still enjoy the sweet-spicy flavors of this stew more than 60 years later."

Categories     Beef     Garlic     Onion     Rice     Tomato     Stew     Curry     Fall     Cinnamon     Clove     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt
Hot cooked rice

Steps:

  • Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
  • Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

AFRICAN BEEF CURRY



African Beef Curry image

From the Feb/Mar 2008 issue of TOH. Submitted by Heather Ewald, who received the recipe from her aunt Linda Klassen who was a missionary in Nigeria for 45 years.

Provided by berry271

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb lean stewing beef
1 small onion
2 small bell peppers
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons curry powder
1/2 teaspoon salt
2 cups rice
raisins

Steps:

  • Cut the beef into 1/2 inch cubes.
  • Chop the onion and peppers.
  • In a large saucepan, combine the beef, onions, peppers, undrained tomatoes, curry powder and salt.
  • Bring to a boil, reduce heat and simmer until meat is tender, about 1 1/2 to 2 hours.
  • About 45 minutes to a half hour before ready to serve, prepare the rice according to package directions.
  • Serve the beef over the rice and top with some raisins.

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