CAPE MALAY CHICKEN CURRY WITH YELLOW RICE
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 26
Steps:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
CAPE MALAY CURRY SAUCE
While in South Africa, I was exposed to Malay cooking (it's an interesting history). This was one of the most notable things I tasted, and I think it is an excellent example of the blend of flavors that make this cuisine so unique. Try dousing chicken thighs with this sauce and baking (covered) in the oven. Serve over rice.
Provided by Moshakgaboy
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- In a medium saucepan, saute onion and garlic until onion is clear.
- Add next six ingredients and simmer for about 30 minute.
- Add the preserves and stir until dissolved.
- Let the sauce cool, then toss it in the blender. Blend until smooth.
- Stir in the yogurt.
Nutrition Facts : Calories 426.5, Fat 28.8, SaturatedFat 4.4, Cholesterol 2.6, Sodium 285.7, Carbohydrate 42.8, Fiber 5.3, Sugar 21.5, Protein 5.2
BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.
Provided by French Tart
Categories Curries
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large pot or saucepan.
- Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
- Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
- Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
- Stir in the apricot jam and the yoghurt a few minutes before serving.
- Serve this curry with yellow rice and a variety of sambals and atjars.
Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7
CAPE MALAY PICKLED FISH
This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.
Provided by NITSCKIE
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P1DT1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
- Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
- Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g
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