Kalya E Khaas (Traditional South African Chicken Curry) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From: “The Africa News Cookbook, African Cooking for Western Kitchens”. Ingredients:
2 -3 lbs chicken pieces |
1 cup yogurt |
1 cup tomato, 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 fresh mint, to garnish |
Directions:
1. Wash the chicken and pat dry.
2. Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
3. Pour mixture over the chicken, turning the pieces until they are well coated.
4. 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.
5. 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.
6. Garnish with cilantro and mint and serve with rice or Indian bread.
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