KERALA ROAST CHICKEN

At Sundoo, Seelan Sundoo’s Cape Town restaurant, diners can feast on authentic South African Indianstyle dishes. This is one of his classics.

SERVES 4 Preparation: 20 min Cooking: 70-75 min

600g baby chicken 5ml (1t) salt 5ml (1t) white pepper 20ml (4t) chicken

masala spice oil 1 large onion, finely

chopped 2,5ml (½t) black

mustard seeds 5ml (1t) chilli powder 8 curry leaves 5ml (1t) crushed

fresh ginger 5ml (1t) crushed

fresh garlic 2 tomatoes, finely

chopped 100ml water 2,5ml (½t) cumin seeds 2,5ml (½t) ground

cardamom 3 cloves, crushed 1ml (¼t) aniseed 2,5ml (½t) coriander

seeds fresh coriander and

carrot salad to garnish Preheat the oven to 160°C. 1 Wash the chicken and dry with paper towels. Rub the salt, pepper and masala all over the chicken. Set aside. 2 Heat a little oil in a small pot and braise the onion until soft. Add the mustard seeds, chilli powder, curry leaves, ginger and garlic. After 3 minutes add the tomatoes and water and simmer for 20 minutes or until a thick sauce forms. Season with salt. Set aside. 3 Grind the remaining dry spices with 15 ml (1T) oil and rub over the chicken. Transfer to a roasting dish and roast for 30 minutes. 4 Remove the chicken from the oven and braai over medium coals (or grill in the oven), turning every 7 minutes, for 21 minutes or until evenly browned. 5 Cut the chicken in half, heat the sauce and spoon over the chicken. Garnish with coriander and carrot salad. Serve with rice.