Kalya E Khaas (Traditional South African Chicken Curry)
photo by Midwest Maven
- Ready In:
- 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
- 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.
Questions & Replies
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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.
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.
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.