Cape Malay Curry Food

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

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.

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Steps:

• Heat the oil in a large pot or saucepan.
• Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
• 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, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
• Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
• Stir in the apricot jam and the yoghurt a few minutes before serving.
• Serve this curry with yellow rice and a variety of sambals and atjars.

CAPE MALAY CURRY

Steps:

• Saute onion in oil until soft and golden.
• Add garlic and ginger and saute for a minute.
• Deglaze pot with a little water.
• Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
• Add chicken to mixture, and pour in enough water to cover the chicken.
• OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
• Simmer for 30-45 minutes, or until chicken is done.
• TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.

CAPE CURRY POWDER

Steps:

• In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
• Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
• Combine with the remaining ingredients and mix until a uniform color is achieved.
• Store in an airtight jar.

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE

Steps:

• Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
• Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
• Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.