Two authentic curries come together in one household, each boasting their own unique flavour. The spiced symphonies remind us why curry is entrenched in our South African culture. 

Café Malay Style Chicken Curry  

 Serves 6

Ingredients  

For the curry:
 1.5 kg chicken thighs and drumsticks
2 Tbsp chilli powder
1 tsp each ground turmeric, coriander and cumin
1 tsp salt
3 Tbsp vegetable oil
2 large onions, finely sliced
1 cinnamon stick
3 bay leaves
30g fresh ginger, grated
4 garlic cloves, minced
½ tsp ground cardamom
2 Tbsp tomato paste
2 medium tomatoes, grated or finely chopped.
1 Tbsp brown sugar
3 Tbsp fruit chutney
2 cups chicken stock
2 potatoes, peeled and cut into chunks
½ lemon, juiced
Fresh coriander, for serving 

For the rice:
500g basmati rice
900ml water
1 tsp salt
1 Tbsp butter or ghee 

For the tomato and onion sambal:
2 large ripe tomatoes, finely diced
1 red onion, finely sliced
1 medium cucumber, finely diced
1 red chilli, finely chopped
2 Tbsp fresh coriander, chopped
1 lemon, juiced
1 tsp sugar
½ tsp salt
Freshly ground black pepper 

 Method  

1. Place chicken in a bowl along with 1 tsp of the chilli powder; ½ tsp of the turmeric and 1 tsp salt. Toss to coat evenly and set aside to marinate for 20 minutes.
2. Add oil to a pot and heat to medium heat. Brown the chicken. in batches, turning to sear all over. Remove and set aside.
3. Reduce the heat and add the onions, cinnamon stick and bay leaves.
4. Fry for 20 minutes, stirring, until the onion caramelises.
5. Add the ginger and garlic and fry for another minute, or until fragrant.
6. Stir through remaining chilli powder and turmeric, and the ground coriander, cumin and cardamom. Fry for a minute.
7. Add tomato paste and stir through to evenly disperse.
8. Pour in grated or chopped tomatoes and cook for 5 minutes, stirring to help break them down.
9. Stir through brown sugar and chutney.
10. Add marinated chicken, stirring to coat thoroughly in the spice mixture.
11. Add chicken stock and bring to a simmer. Cover and cook for 30 minutes.
12. Meanwhile, place rice in a bowl and cover with cold water. Swirl the water with your hand to dislodge the starch on the rice, then drain. Repeat 3-4 times, or until the water runs clear. Cover washed rice with fresh water and soak for 20 minutes.
13. Add potatoes to curry and cook until tender and the sauce has thickened, about 20 minutes.
14.  Combine sambal ingredients in a bowl. Mix well: and allow to stand for at least. 15 minutes before serving.
15.  Drain water from rice. Place the measured quantity of water, salt and ghee in a pot and bring to a boil before adding rice.
16.  Reduce to a low simmer, cover with a lid and cook for 12 minutes, or until the water has been absorbed and the rice is tender.
17. Remove from heat and leave covered for 10 minutes, then use a fork to gently fluff.
18.  Finish curry with fresh lemon juice and a crack of salt and pepper.
19. Top with fresh coriander and serve alongside fluffy rice and sambal. 

 Durban-Style Lamb Curry  

Serves 6 

 Ingredients 

For the lamb curry:
150ml canola oil 
1 tsp cumin seeds 
1 tsp black mustard seeds 
1 cinnamon stick 
1 large onion 
2 green chillies, sliced 
Small handful curry leaves 
3 Tbsp ginger and garlic paste 
2 Tbsp Kashmiri masala 
1kg lamb on the bone 
2 jam tomatoes, blended 
Salt and milled pepper 
1 Tbsp each garam masala, jeera and coriander 
1 tsp turmeric 
¼ cup water or beef stock 
3 potatoes, peeled and quartered 
Fresh coriander, to garnish 

For the pineapple chutney:
50ml oil 
1 tsp ginger and garlic paste 
Handful curry leaves 
1 tsp black mustard seeds 
4 dried red chillies 
2 Tbsp Kashmiri chilli powder 
1 whole pineapple, peeled and finely diced 
2 Tbsp sugar 
Salt 
3 Tbsp rice wine vinegar 
Chopped coriander  

Method 

1. Place oil in a wide-base pot over medium heat. 
2. Add cumin and black mustard seeds, and cinnamon stick. 
3. Once spices start to pop, add the onions and chillies and fry until translucent, about 6 minutes.
4. Stir through curry leaves, ginger and garlic paste.  
5. Add Kashmiri masala and bloom in the oil.
6. Stir in lamb pieces and fry over blended tomatoes. Season.  
7. Add garam masala, coriander, jeera and turmeric, tossing to coat the meat well.  
8. Add water or beef stock, then cook curry, covered, for about 30 minutes.  
9. Toss in peeled and quartered potatoes, add a little more water if needed and cook, covered, for another 45 minutes, or until potatoes are soft. Season to taste. 
10. For the chutney, add oil to a pot over medium-low heat.  
11. Add ginger and garlic paste, curry leaves and fry for 1 minute. 
12. Toss in whole spices and cook until mustard seeds start to pop, about 30 seconds.  
13. Stir through chilli powder and fry for 30 seconds to cook through. 
14. Add pineapple and cook for 5–10 minutes, or until slightly jammy and softened.  
15. Remove from heat and add sugar and vinegar.  
16. Finish with chopped coriander.  
17. Serve lamb curry with pineapple chutney on the side and with buttery warm roti.  

Recipes: Teenola Govender-Abrahams and Geoffrey Abrahams 
Styling: Sjaan van der Ploeg
Photographs: Zhann Solomons