Best South Africanworld Cup Curry Recipes

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.

DURBAN CHICKEN CURRY

Steps:

• Gather the ingredients.
• In a large Dutch oven or other heavy-duty pan, melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks. Cook, stirring frequently until fragrant, about 1 minute. Be careful not to burn the spices.
• Turn heat to medium and add onion, ginger, and garlic. Cook, stirring often until softened, about 3 minutes.
• Turn heat to high and add chicken pieces. Cook, stirring to coat the pieces in the onion and spices very well, about 5 minutes.
• Add chopped tomatoes and tomato puree, and give pot a good stir.
• Throw in diced potatoes, rutabaga, chicken stock, and curry leaves. Let simmer on medium-low heat, stirring occasionally until the chicken is cooked and the vegetables are tender, about 30 minutes. Adjust the seasoning with salt, if necessary. Serve garnished with coriander leaves and rice, if desired.

SOUTH AFRICAN"WORLD CUP" CURRY RECIPE

Steps:

• 1.Coat stewing lamb well with curry powder and set aside. 2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent. 3. Boil chicken stock and add coconut. Reduce heat to low and soak while you brown the lamb 4. Brown the lamb in a large pot,turning often. 5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic. 6. Add this mixture to the pot with the lamb and coat well. 7. Add the tomato,onion and apple mixture. 8. Add the coconut and stock. 9. Add the bay leaves. 10. Add the yellow raisins. 11. Cook slowly for 1 hour 15 minutes. 12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side. This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry.

AFRICAN CURRY POWDER

Steps:

• Mix all the spices well.
• Use in any recipe a curry powder is called for.

AFRICAN BEEF CURRY

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.