Well-Seasoned Cookbook

flavorful recipes perfected over time

Tomato Curry

Patty Konrad (with recipe alterations by Kelsey Weber)

Technically this is more of an Indian dish than an African one, but it's one that mom learned how to make while in Sierra Leone, Africa. I don't know how authentic of an Indian dish it is since I'm pretty sure it has been "tweaked" to have more of an African flavor than Indian, but it's definitely not an ethnic African dish . . . but regardless, it is a REALLY delicious recipe!!

Ingredients:

3-5 irish potatoes, peeled and sliced into circles

Canola oil for deep frying

6-8 tomatoes, diced

1 chicken skinless chicken breast, cut into thin strips

1 onion, diced

1 bell pepper, diced (optional)

3-5 lg. gloves garlic, minced

1/2 tsp. dried ginger powder

4-6 maggi cubes

1/2 to 1 teaspoon salt

1 sm. red pepper, grated (optional)

2-4 Tbsp. tomato paste

Curry seasoning

2 Tbsp. sugar

2 bay leaves

Directions:

Prepare potatoes by washing, peeling, and slicing into circles. Heat canola oil in fryer and deep fry the potatoes. Set aside.

In large sauce pan, combine tomatoes, onion, bell pepper, cloves, ginger, maggi, salt, red pepper, curry seasoning, sugar, and bay leaves. Cook over low heat until tomatoes give off enough juice to prevent the sauce from burning. Increase heat and simmer for about 20 minutes until vegetables are fully cooked and flavors have blended well.

Add tomato paste and cook another 5 minutes or so, until sauce has thickened to desired consistency. Finally, gently fold in deep fried potatoes, being careful not to mash them.

Serve over hot cooked rice.

Note: This dish tastes REALLY good with an assortment of "toppings". Suggested toppings include: roasted peanuts, raisins, coconut, dry roasted chow mien noodles, sunflower seeds, and boiled egg.