Try this African curry recipe by recipes expert
1 tablespoon olive oil
1 onion, minced
2 teaspoons curry powder
2 cloves garlic, peeled and minced
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
1/8 teaspoon salt
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
Heat olive oil in a big heavy skillet on medium flame. Mix in the onion, garlic, with bay leaf, stir and sauté until onion is slightly caramelized. Combine tomatoes, curry powder, with salt into the pan, and go on cooking for almost 6 minutes. Stir in the chicken, and cook 22 minutes, until no longer red and juices run clear.
Trim down skillet flame to low. Stirring continually and slowly mix in the coconut milk over a period of almost 8 minutes. Stir in lemon juice just before you serve.