Best 2 South Africanworld Cup Curry Recipes

Embark on a culinary journey to the vibrant flavors of South Africa with our specially curated World Cup Curry collection. This diverse selection of recipes captures the essence of South African cuisine, blending traditional spices and fresh ingredients to create dishes that are both flavorful and captivating. From the classic Bunny Chow to the aromatic Durban Curry and the hearty Cape Malay Curry, each recipe showcases the unique culinary heritage of this beautiful country. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions and detailed ingredient lists will guide you in recreating these culinary masterpieces. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of South Africa, one bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

DURBAN CHICKEN CURRY

Durban Chicken Curry image

This simple Durban chicken curry recipe is the perfect introduction to South African Indian cuisine, which boasts the best-tasting curries in the world.

Provided by Freda Muyambo

Categories Dinner Lunch

Time 1h15m

Yield 6

Number Of Ingredients 20

Ingredients

2 tablespoons ghee (or butter)
1 tablespoon vegetable oil
1 tablespoon curry powder (or garam masala )
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon whole cumin
1 teaspoon cayenne pepper
1 to 2 whole cinnamon sticks
1 onion (finely chopped)
1 inch fresh ginger (grated)
4 cloves garlic (finely minced)
8 pieces chicken (2.2 pounds or 1 kilogram, preferably thighs and drumsticks or wings)
2 tomatoes (chopped)
1 tablespoon tomato puree
2 potatoes (diced into half-inch cubes)
Optional: 1 small rutabaga (swede)
1 cup chicken stock
1 sprig curry leaves
Salt (to taste)
Garnish: fresh coriander leaves

Steps:

Gather the ingredients.
In a large Dutch oven or other heavy-duty pan, melt butter with vegetable oil over low heat. Add curry powder, coriander, ground cumin, whole cumin, cayenne pepper, and cinnamon sticks. Cook, stirring frequently until fragrant, about 1 minute. Be careful not to burn the spices.
Turn heat to medium and add onion, ginger, and garlic. Cook, stirring often until softened, about 3 minutes.
Turn heat to high and add chicken pieces. Cook, stirring to coat the pieces in the onion and spices very well, about 5 minutes.
Add chopped tomatoes and tomato puree, and give pot a good stir.
Throw in diced potatoes, rutabaga, chicken stock, and curry leaves. Let simmer on medium-low heat, stirring occasionally until the chicken is cooked and the vegetables are tender, about 30 minutes. Adjust the seasoning with salt, if necessary. Serve garnished with coriander leaves and rice, if desired.

Nutrition Facts : Calories 546 kcal, Carbohydrate 23 g, Cholesterol 225 mg, Fiber 4 g, Protein 43 g, SaturatedFat 10 g, Sodium 460 mg, Sugar 5 g, Fat 33 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

SOUTH AFRICAN"WORLD CUP" CURRY RECIPE

SOUTH AFRICAN

Categories Soup/Stew Lamb Stew Quick & Easy Dinner

Yield 6 people

Number Of Ingredients 17

Ingredients

3 Tablespoons butter
2 Cups onion finely chopped
1 Granny Smith Apple, cored, seeded
peeled and chopped fine.
1 35 oz. can diced tomatoes.
1 Cup of chicken stock.
1 Cup unsweetened coconut
3 Pounds cubed stewing lamb
3 Tablespoons curry powder
3 Tablespoons lime juice
3 Tablespoons fruit chutney
2 Tablespoons apricot preserve.
2 Jalapenos,chopped (seedsincluded)
2 inch piece of ginger
3 cloves garlic
2 bay leaves
I cup seedless yellow raisins

Steps:

1.Coat stewing lamb well with curry powder and set aside. 2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent. 3. Boil chicken stock and add coconut. Reduce heat to low and soak while you brown the lamb 4. Brown the lamb in a large pot,turning often. 5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic. 6. Add this mixture to the pot with the lamb and coat well. 7. Add the tomato,onion and apple mixture. 8. Add the coconut and stock. 9. Add the bay leaves. 10. Add the yellow raisins. 11. Cook slowly for 1 hour 15 minutes. 12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side. This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
Use Fresh Ingredients: The fresher your ingredients, the better your curry will taste. Whenever possible, use fresh vegetables, herbs, and spices.
Choose the Right Spices: The spices you use will play a big role in the flavor of your curry. For a classic South African curry, use a blend of cumin, coriander, turmeric, and chili powder.
Don't Overcook the Vegetables: Curry is a quick-cooking dish, so be careful not to overcook the vegetables. They should be tender but still have a slight crunch.
Serve with Rice or Bread: Curry is traditionally served with rice or bread. Rice is a good option for soaking up the flavorful sauce, while bread can be used to scoop it up.

Conclusion:

South African curry is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. With its aromatic spices and tender vegetables, it's sure to please everyone at the table. So next time you're looking for a new curry recipe to try, give this one a try. You won't be disappointed!