Diane Anthony with 10 Degrees South in Buckhead shows us their recipe for Traditional South African Curry.
Traditional South African Chicken Curry.
Traditional South African Chicken Curry
2 lb boneless chicken thighs and/or breasts (cut into small cubes/pieces)
4 tablespoons of extra virgin olive oil or canola oil
1 onion chopped
2 bay leaves
¼ teaspoon of crushed red pepper
1 tablespoon minced garlic
1 tablespoon of ginger paste
1 teaspoon of ground black pepper
Salt to taste
1 tablespoon each of the following:
1 Can of Coconut Milk
2.5 cups of water
½ tablespoon of dried oregano
2 Potatoes diced into medium size pieces
2 cups of basmati rice prepared according to directions on package. If you make yellow rice, add ¼ teaspoon of turmeric to water for 1 cup of rice
2 x Sliced Bananas
Desiccated unsweetened coconut
Diced tomato and onion
1. Heat the oil, add the onion and cook until soft then add the garlic, crushed red pepper, bay leaves, anise seeds, cardamom seeds, and fennel seeds and sautee on medium heat for +-5 minutes. Add the chicken pieces and sautee until lightly brown.
2. Add salt and pepper, curry powder, garam masala, cumin, turmeric, cinnamon and ginger paste and stir until the chicken is coated with the spices.
3. Add the coconut milk, water, and oregano and let it simmer on a low heat for +-20 minutes until the chicken is cooked through. Add the potatoes and cook for another +-15 minutes until the potatoes are cooked.
Serve the curry over the rice and arrange sambals over the top.