BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.
Provided by French Tart
Categories Curries
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat the oil in a large pot or saucepan.
- Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
- Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
- Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
- Stir in the apricot jam and the yoghurt a few minutes before serving.
- Serve this curry with yellow rice and a variety of sambals and atjars.
Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7
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SAWON CHOWDHURY
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the flavors are amazing.
HAHIJ GAMER
[email protected]I'm not a big fan of curry, but this recipe changed my mind. The flavors are so well-balanced and the chicken is so tender. I will definitely be making this again.
Morenikeji Olamilekan
[email protected]This curry is a great way to use up leftover chicken. I also added some vegetables to make it a complete meal.
Mary Hollis
[email protected]I had some trouble finding all of the ingredients for this curry, but it was worth the effort. The flavors are incredible and the chicken is so tender.
Gowthamraj Sankar
[email protected]This curry is a bit spicy for my taste, but it's still very good. I would recommend using less chili powder if you don't like spicy food.
Syed Riyan
[email protected]I made this curry for a dinner party and it was a huge success. Everyone loved it! The flavors are amazing and the chicken is so tender.
Wahab Canada
[email protected]This is one of the best curries I've ever had. The chicken is perfectly cooked and the sauce is so rich and flavorful. I highly recommend this recipe.
Bishnu Bohora
[email protected]Absolutely delicious! The flavors are so well-balanced and the chicken is so tender. I will definitely be making this again.
Hiba Bouaa
[email protected]I've been making this Bo Kaap curry for years and it's always a hit with my family and friends. The key is to use a good quality curry powder and to let the flavors meld together for a few hours before serving.
Ali Kamran
[email protected]This Cape Malay curry is an exquisite blend of flavors and spices. The chicken is fall-off-the-bone tender and the sauce is rich, flavorful, and slightly spicy. I highly recommend this recipe to anyone who loves a good curry.