Kalya E Khaas (Traditional South African Chicken Curry)

Total Time
15 mins
30 mins

From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

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  1. Wash the chicken and pat dry.
  2. Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
  3. Pour mixture over the chicken, turning the pieces until they are well coated.
  4. 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.
  5. 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.
  6. Garnish with cilantro and mint and serve with rice or Indian bread.
Most Helpful

5 5

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!
Made for New African Tag Game.

5 5

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.

5 5

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.