Gen­uine Kaapse curry

CityPress - - Opportunity index - – Grethe Koen

Sophia Lin­dop’s new beau­ti­fully pho­tographed book, Cape Town: Flavours and Tra­di­tions, is a musthave com­pi­la­tion of au­then­tic Cape food. From os­trich fil­let with onion mar­malade to Smoors­noek Parcels, it’s all sim­ple food with an em­pha­sis on lo­cal in­gre­di­ents. But no Cape Town cook­book is com­plete with­out ac­knowl­edg­ing the deep Malay in­flu­ence.

Our favourite is this recipe for a stun­ning Malay Chicken Curry.

In­gre­di­ents

60ml olive oil 2 medium onions, sliced 2 cloves gar­lic, chopped 2 tbsp curry pow­der, medium strength 1/4 tsp fresh ginger, grated 3 cin­na­mon sticks 2 bay leaves 2 medium toma­toes, peeled and chopped 8 chicken por­tions 60ml wa­ter salt and freshly milled black pep­per to taste 100g soft, dried apri­cots (op­tional) 125g dried prunes, pit­ted (op­tional)

Method

Heat the olive oil in a saucepan. Fry the onions un­til they start to go brown. Add the gar­lic and con­tinue to fry, be­ing care­ful not to al­low the gar­lic to go brown. Add the curry pow­der, ginger, cin­na­mon sticks and bay leaves, and fry to re­lease the flavours. Add the chopped toma­toes and fry lightly.

Place the chicken por­tions in the saucepan and add the wa­ter. Cover and cook slowly for about 30 min­utes.

Sea­son with salt and pep­per, and add the dried fruit. Cover again and cook slowly for a fur­ther hour.

Serve on a bed of Basmati rice with sweet pump­kin and greens.

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