Tsukune is flavourful Japanese meatball skewers served at yakitori stands, in bento boxes and at izakayas (a type of Japanese bar). We’ve added some Cape Malay flair to bring it closer to home. 

Spicy chicken Tsukane 

Makes about 12-14 

Ingredients

1 onion, grated 
4-6 chicken breast fillets, cut into chunks 
Salt and milled pepper 
2cm knob ginger, grated 
3 cloves garlic, grated 
1 Tbsp miso paste 
1 Tbsp chicken masala powder 
2 Tbsp cornflour 
1 egg yolk   

For the glaze  

2 Tbsp soy sauce 
2 Tbsp mirin (optional) 
1 1/2 Tbsp sugar
1 tsp cornflour  

For serving  

Lime or lemon wedges 
Fresh coriander 
Mint and coriander dipping sauce 

Method

1. Wrap the onion in a muslin cloth or dish towel and squeeze out the liquid. Set aside. 2. Pulse chicken chunks in a food processor and blitz to create chicken mince. Season and set aside. 
2. Combine remaining ingredients, onion and chicken in a bowl. 
3. Coat hands in oil and shape the chicken mince into 12-14 medium-sized oval meatballs. 
4. Thread two meatballs onto a metal or bamboo skewer and cook over medium-hot coals (or a hibachi) for 10-12 minutes until charred on both sides and cooked through. 6. Combine glaze ingredients and microwave until slightly thickened (or do it over the coals). 
5. Brush over chicken as soon as it comes off the coals. Set aside and keep warm. 
6. Top chicken Tsukune with coriander and serve lemon or lime wedges and dipping sauce on the side. 

Recipe & styling: Gail Damon

Photography: Zhann Solomons

The post Spicy chicken Tsukane recipe appeared first on MyKitchen.

Crispy, golden and packed with flavour – yes, (of course) we’re describing a scrumptious samoosa. Samoosas’ adaptability and rich flavour profile have made them a cherished part of South Africa’s diverse food culture. Want to make this irresistible Cape Malay snack from scratch? Follow these tips to create perfect delicious samoosas at home! 

Store-bought will do the trick 

Taking on the challenge of making your own samoosa dough? Avoid over-kneading the dough and allow it to rest for at least 30 minutes. Then, roll your rested dough thinly on a wooden cutting board or silicone mat to prevent sticking, eliminating the need for extra flour. This will ensure that the samoosa shells turn out fabulously flaky and crispy after frying. If you want to make things much easier, you can buy pre-made phyllo dough or spring-roll wrappers from your local supermarket. Simply fill them with your preferred ingredients and follow your recipe’s instructions. This saves you time and effort, allowing you to enjoy a delicious homemade dish with less hassle. 

Seal it just right 

Here comes the tricky part! Properly seal the edges of the samoosas to prevent them from opening during frying. When folding the homemade dough, wet the edges with water and press them firmly to ensure that your tasty triangles are sealed properly. The ones made using sheets like phyllo dough or spring roll wrappers are sealed with a paste made from flour and water. This paste acts as an adhesive, ensuring that the wrappers stay closed and the fillings remain securely encased during cooking. 

Check the heat of your oil 

Heat the oil over medium heat to around 180°C – test by dipping the handle of a wooden spoon into the oil; it’s ready when bubbles form around it. Once the oil is hot, lower the heat to maintain a steady temperature while frying. Ensuring that your oil temperature is just right will give you that perfect (and delicious) golden glow.  

Drain excess oil 

After frying, drain the excess oil from the samoosas to keep them crispy. This step is crucial for maintaining the texture and flavour of the samoosas. 

Whether enjoyed at a festive gathering or bought from a street vendor, the samoosa continues to be a symbol of culinary fusion and cultural integration. 

The post 4 top tips to fry up the perfect samoosa  appeared first on MyKitchen.

Mzansi make it to Italy in this fusion of flavour. When roaming Rome, why not add a taste of home, says Liezl Vermeulen.   

Potato gnocchi with Cape Malay cream sauce

Serves 6 

Call it pasta, call it potato pillows, call it what you want – you’ll be making this on repeat this winter! We’ve matched the decadence of Italian cream sauces with a creamy (more vibrant) curry sauce. 

Ingredients 

For the gnocchi  

1kg potatoes, washed 
Coarse salt, for sprinkling 
2 egg yolks 
1 cup cake flour 
1 tsp fine salt 
Grating of nutmeg  

Glug of oil
3 cloves garlic, finely chopped 
3cm ginger, grated 
3 springs fresh or dry curry leaves 
1 tsp cumin seeds, crushed 
1 tsp mustard seeds 
2 Tbsp mild curry powder 
2 tsp turmeric 
1 Tbsp roasted garam marsala 
1 cup vegetable or chicken stock 
2 cups cream 
Salt and milled pepper 
Butter, for frying 
Crispy fried garlic, for serving (optional)  

Method 

1. Preheat oven to 180°C. 
2. Pierce potatoes on a few places and place on baking tray covered with coarse salt. 
3. Bake for 90 minutes, or until very tender when pierced with a fork. 
4. Remove and cool slightly, then scoop out potato flesh. 
5. Mash potatoes until very fine (or use a potato ricer tool). 
6. Spread the potato mash out on a lightly floured work surface or chopping board. 
7. Drizzle with egg yolk, then dust flour and salt on top. 
8. Using your hands, mix in flour and egg to create a dough. (Doing it this way by hand will prevent over-mixing.) 
9. Bring dough together into one ball and divide in 4. 
10. Roll each ball into a thin, long log of about 40x2cm each. 
11. Cut each log into 3cm pieces. Place on a tray in a single layer, cover and refrigerate until ready to cook. 
12. Heat oil and fry garlic, ginger, curry leaves, cumin and mustard seeds over a medium heat until golden, about 3 minutes. 
13. Add remaining spices, fry for a minute and then add stock and cream. Season. 
14. Lower heat and simmer gently for about 20-25 minutes until sauce is reduced and thickened. 
15. Cook gnocchi in batches in a pot of salted, boiling water (as you would do with pasta), for about 1-2 minutes or until it floats to the top. Remove with a slotted spoon and set aside. 
16. Add a glug of olive oil and knob of butter to a pan and fry gnocchi in batches until crispy and golden. 
17. Serve the gnocchi and any butter left in the pan on a bed of curry sauce, topped with crispy fried garlic (if using).

Cook’s note:
If you’re pressed for time, look out for ready-made gnocchi in the pasta aisle.

Recipes and styling: Liezl Vermeulen
Photographs: Zhann Solomons 

The post Potato gnocchi with Cape Malay cream sauce  appeared first on MyKitchen.

We pay tribute to one of South Africa’s beloved personalities, a culinary visionary and the queen of Cape Malay cooking, heritage, and culture. Her infectious enthusiasm and warm and loving personality will live long in every recipe she has left behind. 

Fatima Sydow was born in the Cape Flats in Cape Town, South Africa. Her culinary journey began early in her childhood: “I remember like it was yesterday, the very first time mom called me to come and help her in the kitchen. I was only 9 years old with scruffy, wavy hair and big brown eyes. I would stop whatever I was doing at that moment and run barefoot in a sprint and in the kitchen I will be,” – and so a culinary luminary was born.  

Fatima’s journey started alongside her mother, the late Waseela (née Davids) Sydow, where she would often help her with peeling potatoes and chopping onions – marvelling at the art of how her mother was able to perform culinary miracles with the simplest of ingredients. The food that came out of her mother’s kitchen would feed many, not only filling tummies but filling the soul. 

Fast forward to 2011, Fatima started her Facebook page Cape Malay Cooking with Fatima Sydow where she’d share her rich heritage through comforting culinary creations that embraced the roots of her origins. As Fatima continued to share herself with the public, her social media prominence began to rise since it became clear that her journey was not just one of cooking; but a love story, a deep and heartfelt narrative of unity, sharing and the universal language that is food.

“On a chilly autumn morning in 2015, I took a deep breath and tightened my apron. There was something special and very different about that day… I could feel it in the air. I was excited, scared, nervous, thinking about what was about to take flight – not knowing that it would change my life and the course of my food journey and adventures forever.” – Fatima Sydow

Eggs, flour, sugar and blobs of silky soft butter were transformed into a rich, buttery biscuit dough ready to be shaped and baked. What was baking in that oven that day was the first recipe for her self-published cookbook The Journey of Cape Malay Cooking with Fatima Sydow, a book she managed to publish with little resources. Filled with the lessons and memories passed down by her late mother, this cook book resonated with so many readers both old and young thanks to its easy-to-follow steps and humble ingredients. 

The doors to the culinary kingdom continued to open, welcoming all that Fatima had to offer. From her television show Kaap, Kerrie en Koesisters on ViaTV, co-hosted with her twin sister, Gadija Sydow Noordien. The TV show was originally scheduled to only run for one season, but became so popular that it led to a unprecedented six-season run, with the finale airing in 2019. This paved the way for Fatima’s second cookbook Cape, Curry, and Koesisters, published in 2019 and translated to Afrikaans. The pages are filled with a rich compilation of Cape Malay recipes from both Fatima and Gadija. From homemade masala mixes to make the most memorable curries and a killer dhaltjie recipe, to comforting potato pudding with stewed fruit (yes it’s a thing, a very delicious thing indeed!) and, of course, koesisters. 

The use of everyday ingredients, simple methods as well as Fatima’s boundless energy and enthusiasm to keep sharing her culinary knowledge and heritage paved the way for her third cookbook: Fatima Sydow Cooks. In this book, tradition gets a modern twist, with some flavourful surprises in tow. The ability to add a modern twist to traditional cuisine is something only Fatima could do – from roti and curry pies to prawn chaat and so much more. 

“Remember me through this cookbook, feel me on every page, in every story, word and picture. I love you all, and I hope I have made you proud and encouraged you to create your own beautiful pockets of memories with your loved ones. I will forever be in your hearts.” Fatima Sydow’s legacy will live on through every spice blend and every vibrant dish that graces our tables as a testament to her profound influence and enduring spirit. So let’s raise our forks and continue the culinary journey that she so beautifully began.

Fatima was extremely generous and compassionate. Loved her family and her dog, Sunny Boy, fiercely. Whenever I visited her, I never left empty-handed. She would even pack in barakat for my mom. Food was her love language. – Donna Lewis, photographer

Three-egg milk tart 

Serves 8 

The craving for milk tart happens quite often in my house. But sometimes you only have three eggs. What to do? Ask mom of course. This is my late mother’s recipe. She was a lady who always made a plan and, before we knew it we would all have a piece of delicious milk tart in our hands.

Ingredients

¾ Cup (180g) butter
½ cup (125ml) sugar
1 egg, extra large
1 tsp (5ml) vanilla essence
2 ½ cups (625ml) cake flour
1 tsp (5ml) baking powder  

For the custard filling 

1 cup + 7 Tbsp (355ml) milk
1 Tbsp (15ml) custard powder
¼ cup (60ml) sugar
3 extra-large eggs
Pinch of ground cardamom
½ tsp (2.5ml) vanilla essence
½ tsp (2.5ml) ground cinnamon, for dusting 

Method 

1. Preheat the oven to 180°C.
2. In a mixing bowl or the bowl of an electric mixer, cream together the butter and sugar for about 2 minutes. Whisk in the egg and vanilla essence until combined.
3. Gently fold in the flour and baking powder. By hand, mix the dough until smooth and the sides of the bowl are clean. Cover with cling wrap and chill in the fridge for 20 minutes.
4. Grease a round 20-cm baking dish. Roll out the dough to about half a centimetre thick and line the dish with the dough. Ensure there are no holes in the base.
5. Whisk together the custard ingredients, excluding the cinnamon, until smooth. Pour the mixture through a sieve and into a jug. Carefully pour the mixture into the prepared baking dish. Sprinkle the cinnamon over just before baking dish. Bake for 40 to 45 minutes until the custard is almost set. Cool completely before serving. 

Bollas 

This delicious treat is basically a deep-fried thick vanilla cake batter that’s then dunked in sugar syrup and sprinkled with a light snowfall of desiccated coconut. Traditionally served during Ramadan, but they can be made throughout the year for a lovely Sunday afternoon treat. 

Ingredients

½ cup (125ml) castor sugar
2 large eggs
5 Tbsp (75ml) oil
1 Tbsp (15ml) vanilla essence
2¾ Cup (700ml) cake flour
1 Tbsp (15ml) baking powder
1 ¼ cup (300ml) buttermilk
Oil for deep-frying  

For the syrup 

2 cups (500ml) water
2 cups (500ml) sugar
1 cup (250ml) desiccated coconut 

Method 

1. In a large bowl, beat the castor sugar and eggs together until light and creamy. Next, add the oil and vanilla essence and whisk until fluffy. Sift in the dry ingredients, then add the buttermilk and mix until well combined. Cover the bowl of batter with plastic wrap or a tea towel and allow to rest for 30 minutes. 
2. Once ready, use a tablespoon to scoop up the batter. On medium to high heat, deep-fry the bollas in the oil until golden brown on each side. Remove with a slotted spoon and place on pieces of paper towel.
3. In a separate pot, boil the water and sugar together for 15 minutes to make sugar syrup. Dunk the bollas into the warm syrup just once and remove with a slotted spoon. Sprinkle with desiccated coconut and serve.

Words by: Gail Damon
Photographs: Donna Lewis 

The post Fatima Sydow – A Culinary Legend  appeared first on MyKitchen.

As the holy month of Ramadan comes to an end and the celebratory Eid Al Fitr is on the horizon, our editor chats to some of our team members about their stories during this special time. 

It’s that time of the year where the flavours and aromas of curry leaves, cumin, coriander and cinnamon are constantly wafting through a number of households. For those who are not familiar with the Muslim religion, Ramadan (the holy month of fasting) is more than simply not eating for a specific amount of hours during the day.  

The true essence of the fast is to humble oneself by not consuming any food or drink between sunrise (suhoor) and sunset (iftar), to remind you of those who are less fortunate. It’s a spiritual journey where in the 30-day period, you are removing all the worldly things that you’ve become attached to in the hopes of making space for gratitude and love. 

We speak to some of our Muslim team members to learn more about how this practice has shaped their lives. 

Sahrah Enous 

Editorial Intern

Sahrah, who is an only child, recalls her first fast as a young girl at school: “It was almost easier to fast when I was younger, simply because you’ve got a lot more energy and your schedule and time is mapped out due to school,” she says. “There was very little time to think about the possible hunger pangs compared to when you’re much older, like I do today.” For this reason, Sahrah tends to avoid being around people who are eating during Ramadan because it strengthens her resolve. 

In the days leading up to Ramadan, Sahrah takes on a “weaning” approach to prepare her body for the lack of indulging that is about to happen. This is preparation she feels is imperative to get her body accustomed to the practice. As one would assume, once you’ve been fasting for long periods of time, your stomach shrinks, which means that you can’t eat as much when the time for Iftar arrives. 

With this in mind, Sahrah’s family always opts for an aromatic and hearty soup as a source of nourishment after a long day of not eating. “My favourite is a Malaysian chicken soup, which contains vermicelli, shredded chicken, cumin, tomato, carrots and other aromatics – all tied up in a beautiful fragrant broth. It always hits the spot!” she muses. 

When it comes to breaking the fast: “Our household has always favoured savoury food, however these items are quite time-consuming to make, so we love to choose the cheat sheet and order from an Aunty,” says Sahrah. “This way, we also ensure that what we’re eating comes from a trusted source and is as authentic as possible.” 

This year, however, will be Sahrah’s first Ramadan without her beloved grandmother, who she was very close to. “My gran was truly the glue in the family. Her cooking style, recipes and traditions were all passed down from generation to generation so they are very dear to our hearts,” she shares. Sahrah feels that although the days during Ramadan are filled with food cravings, the knowledge that seeing it through to the end of each day is more rewarding than giving into temptation, is key. This reward reveals itself not just physically, but emotionally and spiritually too. This is the wisdom that she clings to – a gift from her late gran. “We miss her daily – her presence, love for cooking and her love for us will be sorely missed.” 

Dylan Appolis

Digital Sports Editor

Dylan, the eldest of three, is from a Christian background but because many of his family members are Muslim, he shares in as much of the tradition as anyone else. “We as a household grew up with both religions being an integral part of our lives, as both my father’s parents were Muslim. My mother’s sister (and her children) also converted to Islam many years ago,”. As a result, Ramadan – even in a Catholic household – is an important time for the entire family. This family dynamic allowed Dylan to spiritually and culturally experience life through a different lens, granting him insight to so much more than he could imagine. 

Anyone who knows this sports savvy and intellectual individual knows that his happiest place is to be surrounded by copious amounts of delicious food and plates piled high with all of his favourites. Dylan has fond childhood memories of spending time with his family as they break the fast, or “boeka tyd” as they like to call it. Another fond memory he has from growing up is of his cousins taking plates of their favourite foods over to the neighbours as a sign of goodwill during Iftar. 

This barakat plate always excited him, as the tradition is that once you have handed over your plate to your neighbour, then they would return the favour. “It was a really fun time to be walking down the street, and seeing other kids (it was never the adults) from other households also taking part in this tradition. It built a sense of community and filled the atmosphere with love and gratitude, which essentially is what Ramadan is all about,” Dylan says. This is a tradition that he has so much love for to this day, as he feels that in taking part, he has become part of something that is much bigger than himself. 

Saadiqah Schroeder

Junior Copy Editor

Saadiqah lives with her mother, father, two sisters and brother-in-law. She remembers the difficulties of starting to fast from a young age, and the resilience she’s built over the years. “My parents have always been incredibly supportive and always there to provide a helping hand or a few words of encouragement to remind me of the purpose for this fast”. Her parents encouraged her to start quite early, and she was a bit nervous to tackle this journey. She explains that when you start at a young age you usually fast for half a day, then as you progress with age, you are then required to fast from sunrise till sunset. 

A typical day in Ramadan consists of the following in the Schroeder household: Starting off the day with a nourishing breakfast is vital; what you eat will need to sustain you through the day. She does admit that her family absolutely loves to eat and, generally, all family gatherings and fond memories happen around a table that is piled high with delicious nibbles. There are some mornings where the food from the previous night’s Iftar gets devoured around the breakfast table. Think leftover curry, meaty stew or biryani, which are not typically on the breakfast menu. But during this time, it almost becomes the norm.  

Once bellies are filled, and the day has begun, the family members have individual practices to keep them going. “Our family likes to keep to ourselves during this month as it is a time for spiritual awakening and spiritual growth. We, as a family, don’t often invite friends or extended family members over to break the fast (or Boeka as we fondly call it) since we prefer to take the time to make sure that our hearts and minds are prepared and ready to tackle the next day of fasting.”  

Saadiqah’s taken the helm from her mother and granny as the queen of dhaltjies, or chilli bites as many know them. However, Saadiah jokes that her mother is still the head chef of their kitchen, laughing as she fondly recalls being shooed out of the kitchen because “we weren’t serious enough”. She reflects on the conflicts that can arise in this time, but humbly reminds herself why she’s fasting. “The most important thing to remember during Ramadan is that you’re doing this for a reason. You’re doing this as a personal spiritual journey, a way to humble yourself, thinking of the less fortunate and showing gratitude for what you have and how lucky you are to be alive.”  

Spinach & feta half-moons 

Makes 20 

For a meatier version, fill half-moons with the mince samoosa recipe filling 

Ingredients

Glug canola oil
1 onion, chopped
2 cloves garlic, chopped
1 packet (300g) Swiss chard or spinach, finely chopped
3 discs feta, crumbled
Pinch of nutmeg
1 tsp chilli flakes
Salt and milled pepper 

For the dough 

2 cups cake flour
Pinch salt
2 Tbsp melted butter
1 cup warm water
2 eggs, whisked
1 cup breadcrumbs
Canola oil, for deep-frying 

Method 

1. Heat oil in a large pan and fry onion and garlic for 3-5 minutes or until lightly golden. 
2. Add spinach and wilt in the pan for 2-3 minutes. 
3. Stir through feta, nutmeg, chilli flakes and season well. Set aside to cool completely. 
4. For the dough, add the flour, salt and butter into a large bowl. 
5. Add warm water and stir vigorously until it forms a ball of dough. 
6. Knead dough for 5-7 minutes until smooth. 
7. Roll dough out onto a floured surface to about 5mm thick. 
8. Cut out 20 large discs using a 7cm cookie cutter. 
9. Place a spoonful of cooled filling in the centre of each pastry disc. 
10. Brush edges with egg and fold over to enclose. Pinch seams with a fork and repeat with remaining ingredients. 
11. Dip each half-moon into egg and then breadcrumbs. 
12. Deep-fry the half-moon in batches in hot oil for about 3-4 minutes or until golden and cooked through. Drain on paper towel. Serve hot 

Authentic mince samosa 

Makes 20 

Serve these with your favourite dipping sauce and remember any offcuts can be deep fried and seasoned for a delicious snack fondly known as Paaper bites.

Ingredients

3 onions, chopped
oil, for deep-frying
500g beef mince
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp leaf masala
1 tsp crushed chilli
1 tsp mother-in-law masala
1 tsp grated garlic
Pinch salt
2 green chillies, deseeded and chopped
1 punnet (20g) fresh coriander
20 samoosa pastry sheets 

Method 

1. Pat onions dry with kitchen paper to remove excess moisture.
2. Dry-fry beef mince, turmeric, ground cumin, ground coriander, leaf masala, crushed chillies, mother-in-law masala and fresh garlic in a hot pan for 10-15 minutes or until cooked (add a splash of water if needed). Season well.
3. Stir through the green chillies and coriander. Cool completely.
4. Fold mince filling into samoosa pastry.
5. Deep-fry until golden, drain and serve warm.

Cape Malay koesisters 

Makes 32 

Freeze dough balls after frying. To serve, defrost for 10 minutes and then plunge into boiling syrup. 

Ingredients

1 cup (150g) cake flour
1 cup (150g) self-raising flour
Pinch salt
¼ cup (50g) castor sugar
1 tsp (5ml) each ground ginger, cinnamon, mixed spice, cardamom
½ tsp (3ml) aniseed, finely ground
1 packet (10g) instant yeast
⅓ cup (80g) butter
1 cup (250ml) warm milk
4 cups (IL) oil, for frying
Desiccated coconut, for serving 

For the syrup 

3 cups (600g) sugar
1 ½ cups (375ml) water
2 whole cardamom pods, bruised
2 star anise
2 cinnamon sticks
Peel of 1 orange or lemon 

Method 

1. Combine flours, salt, sugar, spices and yeast.
2. Add butter and rub in with fingertips until mixture resembles breadcrumbs.
3. Add milk slowly, mixing until combined.
4. Knead dough for about 8-10 minutes.
5. Place in a lightly oiled bowl and cover with clingfilm pressing down onto dough.
6. Rest dough until it has risen and doubled in volume – depending on the temperature, this can take between 1 and 3 hours.
7. Once dough has risen, turn out onto a lightly floured surface.
8. Divide dough in four and shape into 2cm-thick logs.
9. Cut each log into 8cm-long pieces.
10. Roll out gently with a rolling pin to form into an oval koesister. Set aside to puff up slightly.
11. Fry in batches for 5-7 minutes, or until golden.
12. Drain on kitchen paper and cool completely.
13. Combine syrup ingredients and simmer until sugar is dissolved.
14. Boil for 3-5 minutes.
15. Prick koesisters with a fork and add to bubbling hot syrup. Soak for a minute, turning continuously to coat evenly.
16. Remove koesisters and let the excess syrup drain.
17. Sprinkle with coconut and serve immediately.

Words, Recipes & Styling: Chad January
Photographs: Zhann Solomons, Supplied 

The post 3 delicious Cape Malay recipes appeared first on MyKitchen.

We honour the holy month of Ramadan with this spicy chicken biryani Cape Malay dish. Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul.

Spicy chicken biryani 

Serves 4-6 • Total Time 2 Hrs Plus Marinating  

Ingredients

1 kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt 
1 tsp chilli powder  
1 tbsp biryani masala 
1 tbsp garam masala  
1 tbsp medium curry powder  
1 cup brown lentils  
3 cups basmati rice  
¼ cup canola oil 
2 large onions, chopped 
1/3 cup water
Pinch saffron (optional)   

Method

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1 ½  hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt. 

Foodie Fact: Dhai is made with buttermilk, grated garlic, ground cumin and fresh coriander. 

Words by Sjaan Van Der Ploeg 
Photography: Fresh Living Magazine

The post Spicy Chicken Biryani The Cape Malay Way appeared first on MyKitchen.