Wednesday, 17 May 2017


Cape Malay Cooking with Fatima Sydow
8-10 pieces of Chicken ( remove most of the skin)
3 tablespoons of oil
3 onions , peeled and finely chopped
3 cardamom pods
3 cinnamon sticks
2 bay leaves
Salt to taste
6 cloves of garlic, peeled and grated on fine side of the grater, or finely chopped
1-2 teaspoons of freshly grated ginger
1 heaped teaspoon of turmeric
2-3 heaped tablespoons of roasted masala
1 teaspoon of red chili powder
1 tablespoon of vinegar ( optional)
1 teaspoon of sugar ( optional)
5-6 potatoes , peeled and cut into 4
A bunch of fresh coriander
In a large pot , heat the oil and add the onions, cardamom, bay leaves and cinnamon sticks and cook and stir on a medium heat for 25-30 minutes , adding a tablespoon of water every 5 minutes. By this time the onions are golden brown and cooked. Next add the salt, vinegar, sugar, garlic and ginger and rest of the spices , stir , add the chicken and potatoes and stir a few times. Next, add a cup and a half of water and give one stir and put on the lid of the pot. Cook on a medium heat for 20-25 minutes or when the potatoes are cooked, making sure to stir occasionally. Last, add the fresh coriander and serve with , rice, roti and Slaai.

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