Page 86 - Msingi Afrika Magazine Issue 4

AFRIKAN FOODS AFRIKAN FOODS

South Africa's Cape Malay chicken curry with yellow rice

INGREDIENTS
FOR CURRY
1 tbsp (15ml) olive oil
1 onion, finely chopped
1 clove of garlic, crushed FOR YELLOW RICE INSTRUCTIONS FOR CAPE MALAY
1 chilli, deseeded and finely 50g butter
chopped 350g basmati rice Heat oil in a pot and sauté onion, garlic, chilli and
2 tbsp (30ml) fresh ginger, 50g raisins ginger for about 2 minutes. Add coriander, cumin,
finely chopped 1 tsp golden caster turmeric and garam masala and fry for further few
2 tsp (10ml) coriander sugar minutes to release their flavours. Add tomatoes and
2 tsp (10ml) cumin 1 tsp ground turmeric stock and bring to a simmer.
1 tsp (5ml) turmeric ¼ tsp ground white
1 tbsp (15ml) garam masala pepper Add chicken and cook, covered, for 20-30 minutes,
1 x 400g tin tomatoes 1 cinnamon stick, or until cooked through. Stir in the coconut milk and
½ cup (125ml) chicken stock snapped in half chutney. Season with salt and pepper and a squeeze
or water 8 cardamom pods, of lemon juice.
600g chicken pieces lightly crushed
½ cup (125ml) coconut milk Serve curry with basmati rice and sambals.
or plain yoghurt Garnish with freshly chopped coriander.
2 tbsp (30ml) chutney
salt and freshly ground black
pepper
squeeze of lemon juice
10g fresh coriander,
chopped

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