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
 

The post A tale of two curries   appeared first on MyKitchen.

This version of French toast will soon become a household favourite. Serve with bacon, roasted beans or curry. 

Sesame-fried eggs with herbed French toast

Serves 4 

Ingredients

4 large eggs
½ red onion, finely diced
1 red chilli, finely minced
½ tsp turmeric
½ tsp salt
10g parsley, finely chopped + extra for garnish
1 cup milk
4 slices day-old white bread
Ghee, for frying
100g Rosa tomatoes, halved

For the sesame fried eggs: 

3-6 Tbsp vegetable oil
¼ cup mixed sesame seeds
4 eggs 

 Method

1. Combine eggs, onion, chilli, turmeric, salt, parsley and milk in a deep plate. 
2. Add 3 Tbsp ghee to a pan over medium heat.
3. Soak each bread slice in the mixture, turning after 10 seconds.
4. Add bread to the pan, spooning on some extra onion pieces from the custard, and fry until golden, about 2-3 minutes a side. 
5. Remove and cool on kitchen towel to drain. 
6. Add another 2 Tbsp of ghee and repeat frying with the remaining slices of bread, coating each with extra onion and parsley if needed. 
7. Quick-fry the tomatoes in the same hot pan for 1 minute until blistered, remove. 
8. Add oil to a clean pan over high heat.
9. Crack one egg into the pan, then scatter sesame seeds along the edges.
10. Cook until fried to your liking, then remove and repeat with three more eggs. 
11. Serve sesame fried eggs on French toast topped with tomatoes and extra parsley. 

Recipes & styling: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 Breakfasts that taste like summer  

The post Sesame-fried eggs with herbed French toast appeared first on MyKitchen.

What’s more local than half a loaf of bread hollowed out and filled to the brim with hearty curry? We’re on board! 

Durban curry bunny chow  

Serves 4  

First mop up the delicious curry using the bread cut out to create the loaf cavity, then move on to the walls of the loaf. 

Ingredients

For the masala spice mix  

¼ cup chilli powder 
1 tsp cayenne pepper 
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger 
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp fenugreek (optional) 
Pinch of ground cloves  

1kg mutton, on the bone
Salt and milled pepper
¼ cup canola oil 
2-3 sprigs curry leaves 
1 bay leaf 
1 cinnamon stick 
1 star anise 
3 onions, chopped
1 Tbsp garlic and ginger paste
2 Tbsp medium curry powder 
1 tsp ground turmeric
3 salad tomatoes, grated
5 potatoes, peeled and cut into large chunks
2 cups water 
Handful coriander, chopped + extra for serving
2 whole loaves of bread, halved and hollowed out  

Method

1. Combine spice mix ingredients in a bowl. 
2. Season meat and toss with 2-3 Tbsp of the masala spice mix. Set aside. 
3. Add oil to a large pot and fry curry leaves, bay leaf, cinnamon stick and star anise for 2-3 minutes over medium heat. 
4. Add onions and sauté for about 3-5 minutes or until lightly golden. 
5. Stir through the garlic and ginger paste, curry powder and turmeric and fry for 1 minute. 
6. Add another glug of oil, stir in meat and brown for about 6-8 minutes. 
7. Tip in tomatoes and use a wooden spoon to scrape all the bits stuck to the bottom of the pot (the acidity of the tomatoes will help loosen this). 
8. Add potatoes and cook for 5 minutes.
9. Pour in water, add coriander, cover with a lid and simmer gently until meat is tender and sauce has thickened, about 45-60 minutes. 
10. Adjust seasoning and ladle curry into bread halves, making sure to serve with enough of the rich sauce. 
11. Serve topped with chopped coriander. 

Did you know?  

Bunny chow was born as a response to the harsh laws and restrictions placed upon people of colour during the Apartheid regime. Black and Indian labourers needed an affordable and substantial lunch, but were prohibited from buying from restaurants or cafes. Street vendors responded to this need, moving away from the fragile roti that would easily fall apart when paired with delicious curry. Soon, the humble loaf of bread became the star of the show, feeding thousands then, and fuelling thousands now.  

Cook’s tip 

Store the remainder of the masala spice mix in an airtight container in a cool, dry area for up to 3-4 weeks. 

Recipe & styling : Chad January
Photography by: Zhann Solomons

Also read: Madras Beef Curry

The post Durban curry bunny chow   appeared first on MyKitchen.

Healthy, vibrant, quick and easy, this humble vegetarian curry is packed with flavour.

Sweet potato brinjal curry

Serves 4-6

Ingredients

½ cup olive or canola oil
600g baby brinjals, roughly chopped
1 onion, chopped 
1 tsp cumin seeds 
5 cloves garlic, chopped 
2cm knob grated ginger
1 chilli, deseeded and finely chopped
1 tsp ground coriander
½ tsp chilli powder
½ tsp turmeric
1 can (400g) peeled and chopped tomatoes
1 Tbsp sugar
2 large, sweet potatoes, peeled and cubed
1 cup water
½ lemon
Salt and milled pepper
Handful chopped coriander
Bread, for serving    

Method 

1. Heat half the oil in a heavy-based pot over medium heat. 
2. Add the brinjals and fry on both sides until golden brown. Remove and set aside. 
3. Heat remaining oil in the same pot and sauté onion and cumin seeds until fragrant and soft, about 5-8 minutes.
4. Add garlic, ginger, chilli and spices, then saute for about 3 minutes. 
5. Tip in tomatoes, add sugar and simmer for 8-10 minutes.
6. Add sweet potatoes and water, cook for another 15-20 minutes. 
7. Stir in fried brinjals and cook for 10 more minutes, stirring occasionally and adding extra water if needed. 
8. Add a generous squeeze of lemon juice and season. 
9. Stir through coriander and serve with bread on the side. 

Cook’s note
Sop up with buttery garlic naan or parathas for the ultimate ‘utensil’. 

By: Sjaan van der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine

The post Sweet potato brinjal curry  appeared first on MyKitchen.

Prepare these flavour bases in advance to speed up weeknight cooking. 

Tomato sofrito  

Makes 2 cups

The most versatile of our three sofritos, it can form the base of most of your weeknight dinners. Also, you can switch up its flavour profile from Italian to Mexican and more. 

Ingredients

2-3 Tbsp olive oil blend 
2 onions, chopped 
1 red pepper, finely diced 
1 bunch celery, thinly sliced 
4 cloves garlic, chopped 
4 tomatoes, grated  

Method

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes, stirring regularly, until onion turns translucent and slightly golden (not dark brown – if this happens, turn down heat slightly).
3. Add pepper and celery, and another glug of oil if needed, then sauté while stirring until softened, about 8-10 minutes. 
4. Stir in garlic and fry for 1 minute. 
5. Add tomato and cook until liquid is almost evaporated. 
6. Season and set aside to cool, if storing. 

Change it up:  

Make it Spanish: Add smoked paprika. 
Make it Mexican: Add ground coriander, cumin, paprika and chilli flakes. 
Make it French: Add red wine and omit the red pepper. 

Leek & mushroom sofrito 

Makes 2½ cups

Leeks, a part of the garlic and shallot family, add a buttery sweetness to this base. Perfect for Italian or French pairings. 

Ingredients

Glug of oil 
300g white button mushrooms, quartered
1 onion, chopped
1 bunch (4 large) leeks 
3 sprigs thyme 
3 sprigs rosemary 
2 cloves garlic, chopped 
Salt and milled pepper 

Method

1. Heat oil over medium-high heat in a large pot or pan. 
2. Fry mushrooms for about 5 minutes until golden. Remove and set aside. 
3. Add more oil, lower heat and sauté onions for 8 minutes until onion turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly).
4. Add leeks and herbs then fry for another 10-12 minutes until leeks start to fall apart, softening completely.
5. Stir in garlic and fry for about 1-2 minutes. 
6. Return mushrooms to pan, season and set aside to cool, if storing. 

Change it up: 

Make it spicier: Add chilli oil when adding garlic. 
Make it more affordable: Omit the mushrooms and add beef stock or a teaspoon. 

Curry spiced sofrito 

Makes about 1 cup

This fragrant sofrito pairs well with beans and legumes, chicken, beef or fish. 

Ingredients

Glug of oil 
2 large onions, chopped 
4 sticks celery, finely sliced (optional) 
5-6 cloves garlic, finely chopped or grated 
1-3 chillies, chopped (or pierce and add whole for a milder heat) 
2cm turmeric, grated 
4cm ginger, grated 
2 sprigs curry leaves 
2 Tbsp mild or strong curry powder 
1 tsp cumin seeds, lightly crushed
1 Tbsp ground coriander
1 cardamom pod, crushed (optional)
Pinch of cinnamon 

Method

1. Heat oil over medium heat. 
2. Sauté onions for 10-12 minutes until they turn translucent and slightly golden (not dark brown – if this happens turn heat down slightly). 
3. Add celery, if using, and sauté for another 5 minutes until softened. 
4. Stir in remaining ingredients, adding a bit of oil if starting to catch, and fry for 2-3 minutes. 
5. Season and set aside to cool, if storing. 

Change it up:  

Make it Thai: Add lemongrass to your sofrito and coconut milk to your dish. 
Make it African: Swap the chilli for harissa paste and omit the curry powder. 
 

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons

The post Aromatic make-ahead bases perfect for meal prep appeared first on MyKitchen.

Ridiculously easy! Toppings are optional, but adds a fantastic fresh, zesty pop to a creamy, warm dish.

Creamy chickpea curry

Serves 3-4

Ingredients

1 batch curry spiced sofrito 
2 cans (400g each) chickpeas 
2 cans (400ml each) coconut milk 
Flavour foundation
Juice of 1-2 limes (lemon juice works well too) 
Salt and milled pepper  

For the sprinkle 

¼ cup pumpkin seeds 
2 Tbsp crispy onion sprinkle
2 Tbsp white sesame seeds
1 tsp cumin seeds 
Pinch of turmeric 
3 Tbsp vegetable oil  

For serving 

Finely sliced red onion
Coriander
Roti or naan, toasted
Lime wedges  

Method

1. Reheat curry sofrito, adding a bit more oil. 
2. Add chickpeas, coconut milk and lime juice. Season. 
3. Simmer until sauce is thick and creamy, about 15-18 minutes. 
4. Combine topping ingredients in a small pan over medium-high heat. Fry for 1-2 minutes until fragrant and toasted.
5. Serve chickpea curry topped with sprinkle, red onion and coriander with roti or naan and limes on the side. 

Did you know?
We’re using the Spanish term sofrito’ loosely, referring to an aromatic base to start dishes. Ingredients and names will differ between cuisines, for example Italian cuisine names it soffritto’ and in French cuisine a version of this is a ‘mire poix’. 

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post Creamy chickpea curry  appeared first on MyKitchen.