Ugandan-style Curry with Plantains

Ingredients

This Ugandan-style curry differs from the original Indian curry in several ways. Firstly, it incorporates Ugandan curry powder, which has a distinct blend of spices that sets it apart from traditional Indian curry powders. Additionally, the use of ripe plantains adds a unique sweetness and creamy texture to the dish, which is not typically found in Indian curries. The cooking techniques and flavor profiles have been adapted to align with Ugandan culinary traditions, resulting in a curry that is uniquely Ugandan. We alse have the original recipe for Curry, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Ugandan curry powder 2 tablespoons Ugandan curry powder
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the chicken or beef to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the Ugandan curry powder over the meat and stir well to coat.
5. 5.
   Add the sliced plantains, coconut milk, and chicken or beef broth to the pot. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the meat is tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Ugandan-style curry over steamed rice or with Ugandan chapati. Garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe to maintain their shape during cooking.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili powder.
• If you prefer a thicker sauce, mash some of the cooked plantains with a fork to thicken the curry.
• Experiment with different meats such as goat or lamb for a unique twist on the dish.
• Adjust the amount of curry powder according to your spice preference.
• Serve the curry with a side of fresh Ugandan tomato and onion salad for a refreshing contrast.

Serving advice

Serve the Ugandan-style curry with steamed rice or Ugandan chapati for a complete and satisfying meal. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the curry in a deep serving dish, allowing the vibrant colors of the curry and the plantains to shine. Sprinkle some chopped cilantro on top for an appealing garnish.