But­ter chicken over the coals

YOU Best Recipes: Braai - - Chicken Ataste For Chicken - AKASHNEE RABICHAND Lady­smith, KwaZulu-Na­tal

“We eat a lot of chicken, so I’m al­ways look­ing to make it in dif­fer­ent ways. My cousin sug­gested but­ter chicken, which she had her own take on. I’ve also adapted the recipe and cook it for fam­ily and friends. You can add prawns to the chicken.”

SERVES 4 Prepa­ra­tion time: 10 min Mar­i­nat­ing time: 15 min or overnight Cook­ing time: 25-30 min

SPICE MIX­TURE 5 ml (1 t) ground

cumin 5 ml (1 t) ground

co­rian­der 10 ml (2 t) roasted

curry pow­der 5 ml (1 t) garam

masala 5 ml (1 t) chopped

gar­lic 5 ml (1 t) grated

fresh gin­ger 1 chilli, chopped CHICKEN 500 g chicken breast fil­lets, cubed salt and pep­per 15 ml (1 T) but­ter 1 onion, chopped 1 can (410 g)

chopped toma­toes 5 ml (1 t) brown

sugar 180 ml (¾ c) cream SAM­BAL chopped tomato, onion and fresh co­rian­der vine­gar brown sugar naan bread to serve

1 Spice mix­ture Mix to­gether all the ingredients 2 Chicken Coat the cubes with the spice mix­ture and mar­i­nate for 15 min­utes or overnight 3 Sea­son the chicken with salt and pep­per 4 Heat the but­ter in a skot­tel braai and brown the onions Add the chicken and stir-fry un­til brown 5 Add the toma­toes and sugar Sim­mer for 15-20 min­utes or till the meat is done or most of the liq­uid has evap­o­rated 6 Stir in the cream and sea­son Sim­mer for a few more min­utes 7 Sam­bal Mix to­gether all the ingredients 8 Serve the chicken with the sam­bals and naan bread

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