RECIPE | Butter chicken curry
This popular and delicious dish is ideal for occasions when you need to cater for a crowd
1 kg chicken breast fillets, cut into bite-sized pieces
250ml (1 cup) plain yoghurt
30ml (2 tbsp) lemon juice
45ml (3 tbsp) oil
2 onions, finely chopped
30ml (2 tbsp) minced garlic
15ml (1 tbsp) minced ginger
45ml (3 tbsp) roasted masala
10ml (2 tsp) ground cumin
30ml (2 tbsp) paprika
10ml (2 tsp) turmeric
5ml (1 tsp) red chilli powder
30ml (2 tbsp) tomato paste
Salt to taste
2 whole chillies (optional)
250ml (1 cup) coconut cream
1 bunch fresh coriander, chopped
- Place the chicken, yoghurt and lemon juice in a bowl and marinate for a few hours or overnight.
- Heat the oil in a large pot on medium heat and fry the onions until golden brown. Add 250ml (1 cup) warm water and cook the onions until all water has cooked away.
- Next, add the garlic and ginger, spices, tomato paste, salt and chillies and cook for 10 minutes, adding a dash of water to prevent burning and also stirring when necessary.
- Add the chicken and yoghurt marinade and cook on medium to high heat, stirring occasionally. Whatever you do, do not add water to the curry.
- After 8-10 minutes, add the coconut cream and the chopped coriander. Cook for five minutes. Stir once and switch off the heat.
- Serve with white basmati rice or roti.
• This recipe is extracted from 'Cape, Curry & Koesisters' (Human & Rousseau, R350). The authors, twin sisters Fatima Sydow and Gadija Sydow Noordien, like nothing better than sharing their Cape culture through their love of cooking and baking. The pair decided to publish a cookbook following the success of TV show, 'Kaap, Kerrie & Koesisters'. The book is a visual feast and includes some excellent ideas for Ramadan and the Eid celebration.