Step into the vibrant world of South African curry, where every bite tells a story steeped in centuries of history and cultural fusion. South Africa's curry narrative begins with the ancient Spice Route, a maritime passage that connected continents and cultures. This infusion of spices laid the foundation for a distinctive South African curry that resonates with a symphony of flavors.
Fast forward to the bustling cities of modern-day South Africa, where the urban landscape has added its own dynamic twist to the curry pot. Influences from Indian, Chinese, and African cuisines converge, creating a melting pot of flavors that redefine traditional curry. In every corner cafe and family kitchen, you'll find a medley of spices, textures, and tastes that make South African curry an ever-evolving culinary adventure.
Are you ready to try out this simple introduction to a simple South African Curry??
Start here....
Ingredients
Chicken pieces
Oil
1 large onion
Green bell pepper
1 tbsp ginger/garlic paste
Tomatoes blanched and grated
1 tsp sugar
Mix Masala
Whole spice package
4 potatoes cut into medium-sized cubes
Yellow Basmati Rice
Prepare the rice according to the instructions on the package.
Add 1tsp Tumeric, 1stp salt and 1 Stick Cinnamon stick to the cold water before boiling
Instructions
Heat oil in a large pot. Add the contents of the whole spice package and fry for 2 minutes until fragrant
Add chopped onion and saute until onion is golden brown
Add ginger/garlic paste and fry for a minute
Add the contents of the spice package and fry while stirring for 1minute. Add 50ml of water and cook for another minute or two on low heat.
Add the chicken, mix well and cook for 10 minutes on medium heat. You can add 10ml of water to prevent scorching if the ingredients stick to the bottom of the pot.
Grate the tomatoes, not the skin, and add to the pot.
Add the sugar – optional- and close the pot and simmer until the tomatoes are cooked
Peel and cut potatoes into 8 pieces, season with salt, and cook for 5 minutes
Add half a cup of water, cover, and allow the curry to simmer on low heat until potatoes are soft and tender (not overcooked)
Garnish with fresh coriander.
Notes
In South Africa, we generally use chicken pieces like skinless upper thighs or drumsticks, but this recipe is just as good with boneless chicken breast.
Allowing the curry to cook with the spices for a few minutes allows all the flavours to infuse into the chicken.
For a milder curry, you can minimize the amount of spices you use,
Adding a little sugar to the grated tomato will help balance the sourness.
Potatoes naturally produce liquid in the pot making the curry sauce thicker,
Do not mix the curry after the potatoes are already soft and cooked, this will cause the potatoes to break, and you’ll end up with a mashed consistency.
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