Ingredients
-
2 - 3
-
1
-
1
-
1
-
3
-
2 - 4
-
3
-
1/2
-
3 - 4
-
1/2
-
1/4
-
1
-
1
-
1
-
1
Directions
Kalya E Khaas (Traditional South African Chicken Curry), From: The Africa News Cookbook, African Cooking for Western Kitchens , 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 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!Made for New African Tag Game , Wonderful curry Made as written, using a combination of cayenne and paprika Added a handful of quartered prunes near the end Thoroughly enjoyed for Zaar World Tour
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Steps
|
1
Done
|
Wash the Chicken and Pat Dry. |
|
2
Done
|
Combine the Yogurt, Tomatoes, Cinnamon, Cardamom, Cloves, Peppercorns, Cumin, Chilies, Saffron, Turmeric, Cayenne, Ginger, Garlic and Salt. |
|
3
Done
|
Pour Mixture Over the Chicken, Turning the Pieces Until They Are Well Coated. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Garnish With Cilantro and Mint and Serve With Rice or Indian Bread. |
