Best South African Chicken Curry Recipes

South African Chicken Curry image

Provided by hedgiehog

Categories Curries

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
2 lbs chicken thighs, cut into bite size pieces
2 -3 small potatoes, peeled and cubed
1 large onion, chopped
1 tablespoon ginger paste
1 -2 tablespoon chili paste (depending on how hot you like it)
1 tablespoon garlic, minced
1 tablespoon good quality curry powder
2 teaspoons garam masala
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken stock (you may also use water)
2 bay leaves
2 curry leaves
1 cinnamon stick
4 ounces plain yogurt

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

Kalya E Khaas (Traditional South African Chicken Curry) image

Provided by Engrossed

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 -3 lbs chicken pieces
1 cup yogurt
1 cup tomatoes, chopped
1 cinnamon sticks or 1/2 teaspoon ground cinnamon
3 cardamom pods, slightly crushed or 1 teaspoon ground cardamom
2 -4 whole cloves
3 whole black peppercorns
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
3 -4 whole green chilies
1/2 teaspoon saffron (optional)
1/4 teaspoon turmeric
1 teaspoon cayenne pepper or 1 teaspoon paprika
1 teaspoon fresh ginger, grated
1 teaspoon garlic, grated
1 teaspoon salt
2 medium onions, finely sliced
1 -4 tablespoon clarified butter (original is 1/4 cup) or 1 -4 tablespoon butter (original is 1/4 cup)
1 -4 tablespoon canola oil (original is 1/4 cup) or 1 -4 tablespoon olive oil (original is 1/4 cup)
prune, added the last 15 minutes of cooking (optional)
1 sprig fresh cilantro, to garnish
1 sprig of fresh mint, to garnish

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.