SOUTH AFRICAN CURRY
Got this from a friend of mine in South Africa. I usually use Chicken breasts cut into 1 in. pieces as it cuts down on cooking time.
Provided by Elaniemay
Categories Stew
Time 50m
Yield 1 Pot, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in a little oil til soft.
- Add curry powder and turmeric.Saute for 30 sec. Don't let burn!
- Add chopped tomatoes and cook down to a paste.
- Add garlic and ginger.
- Add chicken and potatoes.
- Salt to taste and let simmer until chicken and potatoes are done.
Nutrition Facts : Calories 34.7, Fat 0.4, SaturatedFat 0.1, Sodium 1169, Carbohydrate 7.7, Fiber 1.9, Sugar 3.7, Protein 1.3
SOUTH AFRICAN VEGETABLE CURRY
An AWESOME African recipe that will be a hit ten fold, especially if you like Indian food. Great served with cous cous.
Provided by breezee1984
Categories South African
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut carrots into 1/2 inch thick slices.
- Cut beans into 1/2 inch pieces.
- Cut cauliflower into 1 1/2 inch florets.
- Cut pepper and peaches into 1 inch pieces.
- In a 5 to 6 quart pan over medium high heat, stir oil, onion, ginger, garlic and cinnamon sticks until onion is limp, 5 to 7 minutes.
- Add curry powder and turmeric, stir 30 seconds.
- Add broth, carrots, beans, cauliflower bell peppers, peaches and cabbage; bring to a boil over high heat.
- Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes.
- Add salt to taste.
SOUTH AFRICAN MALAY CURRY
Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.
Provided by JanetB-KY
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
- Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
- Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
- Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
- Stir in jam and yogurt (or buttermilk) a few minutes before serving.
- Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.
Nutrition Facts : Calories 740.4, Fat 36, SaturatedFat 12.2, Cholesterol 128, Sodium 929.8, Carbohydrate 69.7, Fiber 8.5, Sugar 47.8, Protein 40.6
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
CAPE MALAY CHICKEN CURRY WITH YELLOW RICE
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 26
Steps:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
AFRICAN 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."
Provided by cookinrooky
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.
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