Kalya E Khaas (Traditional South African Chicken Curry)
"From: “The Africa News Cookbook, African Cooking for Western Kitchens”."
photo by Midwest Maven
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
4-6
ingredients
- 2 -3 lbs chicken pieces
- 1 cup yogurt
- 1 cup tomatoes, 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 of fresh mint, to garnish
directions
- Wash the chicken and pat dry.
- Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
- Pour mixture over the chicken, turning the pieces until they are well coated.
- 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.
- 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.
- Garnish with cilantro and mint and serve with rice or Indian bread.
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Reviews
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Delicious! It was a bit unexpectedly on the mild side, maybe because of the yoghurt, so first I thought it was quite bland except for the cayenne which I used, too. But after some bites the other flavours came through, too, and I really loved it. I had leftovers which we had the next day, and it proved to be even better after standing one day :) Thanks for sharing!<br/>Made for New African Tag Game. -
Wonderful curry. Made as written, using a combination of cayenne and paprika. Added a handful of quartered prunes near the end. Thoroughly enjoyed for Zaar World Tour. -
This curry was excellent. I made it as stated, except I used boneless chicken thighs. The spice was just right for us, not too hot, and great flavor, thanks! Made this for ZWT4 for the Chic Chefs. -
Very good. I put 1/2 cayenne and 1/2 paprika instead of choosing 1 tsp of either. I had chicken backs in the freezer and used those. Made for ZWT4 for the Chic Chefs. -
This was fantastic, amazing flavours and just so yummy. It's very similar to a recipe that I had from my Indian cooking class but without the yoghurt. I didn't use chicken, I used lamb but it didn't make any difference, it was still tender & very tasty. I also doubled the spices but then that's just me, I'm a spice nut. I just loved how the onions came out, beautifully flavoured and so gorgeous, I could go on all night about how wonderful this was. I'd give it 6 stars if I could! Thanks.
Tweaks
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Very good. I put 1/2 cayenne and 1/2 paprika instead of choosing 1 tsp of either. I had chicken backs in the freezer and used those. Made for ZWT4 for the Chic Chefs.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
