From: “The Africa News Cookbook, African Cooking for Western Kitchens”.
Make and share this Kalya E Khaas (Traditional South African Chicken Curry) recipe from Food.com.
- 2 -3 lbs chicken pieces
- 1 cup yogurt
- 1 cup tomato, 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 fresh mint, to garnish
- 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.