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Chicken and sugar-bean bredie with homemade chapati

Influenced by Indonesian-, Malaysian- and Indian cooking, Cape Malay cuisine is wonderfully unique. So dig into the full-bodied flavours of our remarkable chicken and sugar-bean bredie with homemade chapati.


SERVES 6 // PREP TIME 50 min  // SOAKING TIME Overnight  // COOK TIME 1 hr 30 min

For the bredie
¾ cup red speckled beans, soaked overnight
¾ cup white kidney beans, soaked overnight
6 skinless chicken pieces, on the bone
1 onion, chopped
3 garlic cloves, minced
2 green chillies, chopped
2 tsp ground coriander
8 tomatoes, chopped
50 g sachet tomato paste
2 tsp sugar
2 bay leaves
2 potatoes, chopped
For the chapati
¾ cup cake flour
¾ cup nutty wheat flour
1 tsp salt
tbsp vegetable oil
½ cup + 1 tbsp water
1 tbsp butter, melted
To serve
Handful coriander
1 lime, cut into wedges


For the bredie
1. Drain beans and cook according to packet instructions.
2. Heat some oil in a large pot over medium heat and brown the chicken on both sides. Remove from the pot.
3. Heat some more oil in the same pot and fry the onion for 5 min, until soft. Add the garlic, chilli and ground coriander and fry for another 2 min. Season.
4. Add the tomatoes, tomato paste, sugar and bay leaves. Bring to the boil, then add the potatoes and chicken. Cover, reduce the heat and simmer for 50 min.
5. Add the cooked beans. Simmer until heated through and the potatoes and chicken are cooked. 
6. Remove the chicken and shred with a fork. Return to the pot and season to taste.
For the chapati 
1. Mix the flours and salt together in a bowl. Add the oil and water and mix until a soft dough forms, adding extra water or flour as needed.
2. Knead the dough on a clean, floured surface for 5 min or until smooth and elastic. Place in a bowl, cover with a clean cloth and allow to rest for 20 min.
3. Divide the dough into 6 pieces and roll each one into a thin circle. 
4. Heat a non-stick pan over medium heat and cook the chapati, one by one, for about 30 seconds a side or until browned to your liking. Remove from the heat and brush with melted butter.
5. Serve the bredie topped with fresh coriander, along with warm chapati and lime wedges on the side.


Recipe & Styling: Kate Turner
Photography: Gareth Van Nelson/

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