KALYA E KHAAS (TRADITIONAL SOUTH AFRICAN CHICKEN CURRY)
Make and share this Kalya E Khaas (Traditional South African Chicken Curry) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Wash the chicken and pat dry.
- Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
- Pour mixture over the chicken, turning the pieces until they are well coated.
- While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
- Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
- Garnish with cilantro and mint and serve with rice or Indian bread.
SOUTH AFRICAN CHICKEN
A few ingredients, but easy meal with fall-off-the-bone chicken. Requires overnight marinating. Comes from The Frantic Family Cookbook.
Provided by SaucyCook
Categories Chicken
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large zipper-type bag, combine onions, garlic, lemon juice, salt and pepper.
- Add the chicken pieces and zip up the bag.
- Roll the chicken around in the bag to coat.
- Refrigerate over night to marinate.
- Remove chicken from the marinade and pour the marinade into the crockpot.
- In a skillet over medium-high heat, brown the chicken pieces in a little olive oil.
- Transfer chicken to crockpot, putting the dark meat pieces on the bottom, white meat on top.
- Cover with lid and cook on low-setting for 4-6 hours, or until chicken is thoroughly done.
- When chicken is done, remove from crockpot and reserve, keeping warm.
- Transfer the remaining cooking juices and onions into a skillet and cook for about 10 minutes, or until reduced by half.
- Serve the chicken with brown rice and spoon the reduced sauce over everything.
Nutrition Facts : Calories 389.5, Fat 25.6, SaturatedFat 7, Cholesterol 107, Sodium 103.6, Carbohydrate 13, Fiber 1.6, Sugar 5, Protein 26.4
SOUTH AFRICAN CHICKEN CURRY
I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy!
Provided by hedgiehog
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
- Add chicken and saute until chicken is no longer pink.
- Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
- Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
- Add more chicken stock if you like it thinner.
- The curry should thicken and have a rich deep golden colour.
Nutrition Facts : Calories 471.6, Fat 31.1, SaturatedFat 8, Cholesterol 130.6, Sodium 162.1, Carbohydrate 17.8, Fiber 2.9, Sugar 4.6, Protein 29.7
AFRICAN CHICKEN CURRY
This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound." I found it on another site while researching recipes for ZWT 2011 the African tour.
Provided by Bonnie G 2
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large, heavy skillet over medium heat.
- Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned.
- Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes.
- Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
- Reduce skillet heat to low.
- Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes.
- Mix in lemon juice just before serving.
Nutrition Facts : Calories 758.4, Fat 59.8, SaturatedFat 29.8, Cholesterol 170.1, Sodium 395.1, Carbohydrate 12, Fiber 2.3, Sugar 4, Protein 45.8
QUICK FRUIT CURRY (SOUTH AFRICAN)
Make and share this Quick Fruit Curry (South African) recipe from Food.com.
Provided by Engrossed
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside.
- Lightly saute the onions in the same large skillet or pot.
- Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times.
- Add the fruits, salt, vinegar and peanuts, with enough water to cover.
- Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
- If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes
- until the liquid is reduced.
Nutrition Facts : Calories 421.4, Fat 26.6, SaturatedFat 6.8, Cholesterol 61.1, Sodium 665.3, Carbohydrate 32.5, Fiber 4.9, Sugar 22.3, Protein 16.9
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