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  COAST CUISINE  

  Cape Malay Chicken Curry

 

 Coastweek   Kenya


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Cape Malay Chicken Curry
from 'Bushmans Kloof'

delicious home-style south african cape cuisine

Coastweek - - Barbara Silvermann writes from Durban, South Africa:
'Bushmans Kloof is a beautiful game lodge and wilderness paradise.
It is also the home of Contemporary Cape Cuisine, with a menu
showcasing local cuisine and home-grown ingredients. Their
kitchen offers a delightful taste profusion of gastronomic, healthy and
home-style comfort foods. This chicken is a particular favourite'.

 

INGREDIENTS: 

  • eight Chicken Breasts Sliced

  • one Large Onion Finely Chopped

  • two Cloves Garlic Crushed

  • two centimetres Ginger Crushed

  • five table spoons Spoons Marsala Spice/ Curry Spice

  • two Cans Coconut Milk

  • Lemon Juice

  • fragrant Yellow Basmati Rice: 500g Basmati Rice

  • one tablespoon Spoon Tummeric

  • one Cinnamon Stick

  • two Star Anise

  • one litre Water

 

Preparation and cooking time: approx. twenty minutes

Method

  1. Sweat the onion, ginger and garlic over a low heat until cooked through.

  2. Turn the heat up to full and add the Marsala spices and cook for one miute stirring continuously.

  3. Add the coconut milk and give a good stir, allow the sauce to reduce by one third.

  4. In a separate pan bring some oil up to the heat, when very hot fry off the sliced chicken breast until sealed.

  5. Add the sauce to the chicken breast and cook for five minutes.

  6. Before serving add a squeeze of lemon juice, pinch of salt and fresh coriander.

  7. To cook the rice add everything to a pot, bring to the boil and cook for eight minutes until rice is cooked through.

  8. Strain the water off.

The chicken curry is best served with fragrant yellow rice and home made chutney.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

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