Mozambican Chicken Curry

Mozambican Chicken Curry


335 people made this

This curry recipe is from Mozambique, Africa and can be made with either chicken or prawns. Serve it with chutney for the full effect.


Serves: 4 

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, peeled and diced
  • 1 bay leaf
  • 1 (400g) tin peeled tomatoes, drained
  • 2 teaspoons curry powder
  • 1 pinch salt
  • 1 kg bonless chicken, cut into cubes
  • 1 (400ml) tin coconut milk
  • 1 lemon, juiced

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Heat olive oil in a large, heavy frying pan over medium heat. Add onion, garlic and bay leaf then cook until onion is lightly browned.
  2. Add tomatoes, curry powder and salt then continue cooking for about 5 minutes. Mix in the chicken and cook 15 to 20 minutes; until no longer pink.
  3. Reduce heat to low and stirring constantly, gradually blend in the coconut milk over a period of about 5 minutes. Mix in lemon juice just before serving.

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Reviews (6)


So yummy. I used coconut flavoured carnation milk to reduce calories and cornflour to thicken up and added more vege. One of my favs. - 09 Feb 2013


Very quick and easy to make. The sauce was very thin but it was still very yummy - 15 Dec 2012


Very easy to cook and very good to eat - I added a finely chopped seeded green chilli and a hand full of crushed nuts (cashew and macadamia) - 02 May 2010

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