The Big Book of Curry Recipes (77 page)

Poulet au Curry Réunionaise (Reunion Chicken Curry)

Poulet au Curry Réunionaise (Reunion Chicken Curry) is a traditional curry from the island of Reunion, East Africa for a classic curry of chicken and vegetables in a coconut milk base.

Ingredients:

6 chicken breasts, cubed

4 tbsp curry paste

8 tbsp coconut milk

200g (7 oz) onions, chopped

1 cooking apple, cored and chopped

1 banana, peeled, sliced lengthways and cut into half-moons

salt and freshly-ground black pepper, to taste

oil for frying

Method:

Heat a little oil in a large pan. Add the onions and fry over high heat for about 4 minutes or until golden brown. Add the chicken meat and fry until browned all over then stir in the curry powder and coconut milk.

Cook for 5 minutes then add 250ml (1 cup) water and the fruit. Season to taste, cover and cook over low heat for 30 minutes.

Serve hot, accompanied by rice. This curry is better if prepared the previous day and re-heated.

Mandioca com Miudezas (Cassava with Offal)

Mandioca com Miudezas (Cassava with Offal) is a traditional Mozambican recipe for a stew of cassava and offal in a curried tomato base with chickpeas.

Ingredients:

1kg cassava tubers, peeled

6 tomatoes, blanched, peeled and de-seeded

2 onions, chopped

1 tbsp curry powder (Rajah brand is typical)

500g chicken giblets (necks, feet, hearts, livers, kidneys)

2 garlic cloves

6 tbsp olive oil

200g chickpeas (dried African chickpeas do not need soaking and pre-boiling, if cooking this elsewhere, soak the chickpeas over night and boil for about 60 minutes before use)

Method:

Bring a pot of lightly-salted water to a boil. Chop the cassava and add to the pot with the chickpeas. Cook for about 30 minutes, or until tender. Drain the cassava and chickpeas and set aside.

Wash and clean the offal then cut into serving-sized pieces. Heat the oil in a pan, add the tomatoes, onions, garlic and offal and fry for 2 minutes. Scatter over the curry powder and stir to combine.

Continue cooking for about 10 minutes, or until all the meat pieces are done through.

Serve hot, accompanied by the cassava and chickpea mixture. Traditionally this is served with a salad of cucumbers and carrots.

Ethiopia

Ethiopia has a range of native spiced stews that are cognates of Indian curries. A number of these are given below.

Doro Wot (Red Chicken Stew)

Doro Wot (Red Chicken Stew) is a traditional Ethiopian recipe for a classic stew of chicken pieces in an oil, onion, garlic and spice base coloured red with paprika.

Ingredients:

1.4kg (3 lb) chicken drumsticks and/or chicken thighs, skinned and washed

4 large onions, finely chopped

250ml (1 cup) vegetable oil

2 1/2 tsp minced garlic

1 tsp garlic powder

1 tsp powdered ginger

4 tbsp
Berbere spice

2 tbsp paprika (for the red colour)

1 tsp ground korerima (Ethiopian cardamom) [substitute black cardamom seeds]

1 tsp
Wot Kimem

1 tsp salt (or to taste)

125ml (1/2 cup) water

Method:

Combine the vegetable oil and ginger in a large pot. Add the onion and garlic then simmer gently for about 8 minutes, or until cooked a light golden brown (add a little water, as needed, to prevent sticking). Now stir in the Berbere spice and paprika and continue simmering, stirring occasionally, for about 20 minutes.

Stir in the chicken and water then cover and continue simmering until the chicken is done. Finish by stirring in the salt, korerima and wot kimem. Serve hot with
Injera
.

Injera (Ethiopian Flat Bread)

Injera (Ethiopian Flat Bread) is a traditional Ethiopian recipe for a classic flat bread that’s a staple of the Ethiopian diet.

Ingredients:

380g (14 oz) un-bleached while flour

100g (3 1/2 oz) self-raising flour

50g (2 oz) whole-wheat bread flour

1 packet dry yeast

600ml (2 1/2 cups) warm water

1/2 tsp baking soda

1/2 tsp salt

Method:

Combine all the flour and the yeast in a large bowl. Add the warm water and combine until you have a smooth, fairly thin, batter. Let the mixture stand for a full three days at room temperature stirring once a day. (it should noticeably bubble and rise.)

When ready to make the Injera add the baking soda and salt and let the batter sit for 15 minutes. Heat a small non-stick (about 22cm [9 in]) frying pan to the point where a drop of water bounces on the pan’s surface. Then take about 160ml (2/3 cup) of the batter and pour it quickly into the pan. Swirl the pan so that the entire bottom is evenly coated. Return immediately to the heat.

When all the moisture has evaporated and lots of ‘eyes’ have appeared on the surface remove the injera. (This bread is cooked on only one side and it should not be browned). Allow the injera to cool then stack them as you go along.

If the first bread is undercooked, add a little less mixture to the pan and cook for a little longer. Make sure, however, that you do not over-cook as you should be able to roll injera up.

Kik Wot (Red Lentil Stew)

Kik Wot (Red Lentil Stew) is a traditional Ethiopian recipe for a classic vegetarian stew of red split lentils in an oil, onion, garlic and Berbere spice base.

Ingredients:

250g (9 oz) split red lentils

1 medium onion, finely chopped

120ml (1/2 cup) vegetable oil

2 1/2 tsp minced garlic

1 dessert spoon (heaped)
Berbere spice

1 tsp salt (or to taste)

1l water (4 cups)

Method:

Add the vegetable oil and Berbere spice to a large pot, stir in the onion and garlic the bring to a simmer and cook for about 8 minutes, or until lightly golden. Add the lentils and water, return to a simmer then cook gently for about 20 minutes, stirring occasionally, until tender.

Season to taste with salt and serve hot with
Injera
.

Mesir W’et

Mesir W’et is a traditional Ethiopian recipe for a classic stew of lentils, onions and tomato cooked in a vegetable stock base until thick.

Ingredients:

150g (1/3 lb) dried red lentils

1 onion, chopped

3 garlic cloves, minced

100g (3 1/2 oz) tomato purée

500ml (2 cups) vegetable stock (or water)

1 tbsp paprika

1 tsp ground ginger

1 tsp turmeric

1 tsp
Garam Masala

1 tbsp
Berbere spice

sea salt and freshly-ground black pepper, to taste

oil for frying

Method:

Wash the lentils, place in a bowl then cover with plenty of cold water and set aside to soak for 60 minutes. After this time drain the lentils and set aside.

Heat a little oil in a pan, add the onion and garlic and fry for about 8 minutes, or until soft and pale golden. Stir the stock into the pan then add the spices and whisk in the tomato purée. Bring the mixture to a gentle boil then add the lentils.

Reduce to a simmer and continue cooking for about 50 minutes, or until the lentils are tender and the stew is very thick (add more liquid if necessary). Serve with rice and/or
Injera
bread.

West Africa

Of all the African cuisines, West African cookery is the one least touched by external influences. Malaria and other diseases meant that the European presence was comparatively light, even during the height of the colonial age. As a result, Indian-derived curries have not made major inroads into West African cookery. So we have native dishes like pepper soups, groundnut (peanut) soups, spiced stews and rice dishes like jolof and chubbygen that take the place of curries and pilafs. (West African ‘soups’ are stews meant to be served with carbohydrate staples like pounded yam, fufu and paps. In contrast, ‘stews’ are served with rice.)

Which is not to say that curries have not made inroads into West Africa. You will find curries in the major port cities (particularly Dakar, Abidjan, Accra and Lagos) and Indian spices such as turmeric, coriander and cumin are being incorporated into traditional West African dishes along with native spices. Indeed, in Nigeria, what is locally called ‘curry powder’ typically means ground turmeric.

Curried Cabbage

Curried Cabbage is a traditional West African recipe for a chilli-flavoured stew of cabbage in a tomato-based sauce.

Ingredients:

1 large onion, finely chopped

6 tbsp oil

1 large tomato, sliced

1 scotch bonnet chilli, pounded to a paste

2 tsp ground cumin

1/2 tsp turmeric

2 carrots, sliced into rounds

1 medium cabbage, finely shredded

1 green bell pepper, chopped

salt and black pepper to taste

Method:

In a large, lidded, pan fry the onion in olive oil until it is lightly browned. Add the tomato and spices then season and continue to cook for 2–3 minutes, stirring frequently. Now add the carrots and cook for a further 5 minutes. Next add the cabbage and bell pepper and mix-in well. Add sufficient water to just cover the vegetables, cover the pan and simmer until all the liquid is absorbed and the vegetables are cooked. Serve immediately.

Cari Poulet et Légumes (Chicken and Vegetable Curry)

Cari Poulet et Légumes (Chicken and Vegetable Curry) is a traditional Senegalese recipe (from Dakar) for a curry of chicken and mixed vegetables served over rice or couscous.

Ingredients:

900g (2 lb) chicken, cubed

2 tbsp olive oil

2 medium onions, chopped

1 medium bell pepper, chopped

2 medium chillies, chopped

1 medium carrot, chopped

1 medium aubergine (eggplant), chopped

1 small cauliflower, chopped

1 medium potato, chopped

1 tbsp curry powder

1 tsp thyme

1/2 tsp cayenne pepper

1/2 tsp salt

8 large tomatoes, chopped

1 tbsp cider vinegar

salt and black pepper to taste

Method:

In a large pot, brown the chicken in the oil. Once nicely coloured on all sides remove from the pan and season with salt and black pepper. Add the onions to the pot along with the bell pepper and the chillies and fry for 5 minutes. Add the tomatoes and fry for a further five minutes. Now add all the remaining vegetables, the curry powder, thyme, cayenne pepper and salt. Simmer for 10 minutes then return the chicken to the pan. Bring back to a simmer and cook for 30 minutes (add a little water if it gets too dry).

Finally, add the vinegar, stir-in well and serve over rice or couscous.

Curried Rice with Beef

Curried Rice with Beef is a traditional Ghanaian recipe for a classic dish of fried beef cooked in a tomato-based stew with onion, vegetables, hot chillies and curry powder that’s finished with the addition of rice.

Ingredients:

3 tbsp groundnut oil or palm oil

225g (1/2 lb) beef, cut into chunks

1 onion, chopped

1/2 tsp salt

1 tomato, chopped

2 tbsp tomato paste

1/2 tsp curry powder

4 whole hot chillies

200g (7 oz) rice

1 carrot, sliced at an angle

1 small white cabbage, cut into eights

Method:

Heat the oil in a pan, add the beef and fry until browned then add all the remaining ingredients except the rice. Simmer until the vegetables are tender (about 30 minutes) then add the rice and 500ml water. Stir to combine then reduce the heat to a simmer, cover and cook until the rice is tender and all the water has been absorbed (add a little more water if needed). Serve immediately. For a hotter dish mash the chillies into the rice. If you want a milder dish then take the chillies out before serving (or just let your guests mash their own).

Curry de Lotte au Citron Vert (Monkfish Curry with Lime)

Curry de Lotte au Citron Vert (Monkfish Curry with Lime) is a traditional Senegalese recipe for a classic curry of monkfish fillets in a coconut milk base flavoured with curry powder and coconut milk.

Ingredients:

1kg (2 lb, 3 oz) monkfish fillets

juice of 2 limes

salt and freshly-ground black pepper, to taste

zest of 2 limes, cut into thin strips

1 tbsp curry powder

600ml (2 1/2 cups) coconut milk

2 tsp cornflour mixed to a slurry with 2 tbsp water

1/2 bunch coriander, finely shredded

oil for frying

Method:

Combine the lime juice, salt and black pepper in a shallow dish. Add the monkfish fillets and turn to coat in the marinade. Cover and set aside to marinate for 2 hours, turning the fish occasionally.

In the meantime, shred the lime zest, bring a small pan of water to a boil, add the lime zest and blanch for 2 minutes.

When they have marinated, drain the monkfish fillets (reserve the marinade) then heat oil in a pan, add the monkfish pieces and fry until golden brown all over. Scatter over the curry powder and add the lime zest then pour in the coconut milk. Bring to a simmer then whisk in the cornflour slurry. Bring to a simmer and cook for about 20 minutes, or until the fish is done.

Stir the reserved lime juice into the curry then take off the heat and stir in the chopped coriander. Serve hot, accompanied by rice.

Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry)

Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry) is a traditional Ivorian recipe (from Côte d’Ivoire) for a classic curry of marinated and baked chicken thighs that are finished by stewing with sweet potatoes, plantains and papaya with coconut milk.

Ingredients:

4 chicken thighs

4 plantains

4 sweet potatoes

2 papaya

1 lime

2 garlic cloves, grated

2 tbsp curry powder

2 tbsp soy sauce