Madikwe Safari Lodge - Chicken Curry

5 tablespoons vegetable oil

2 teaspoons mustard seeds

3 fresh green chilies, seeds removed and thinly sliced

1 handful curry leaves

 2 thumb sized pieces of fresh ginger, peeled and grated

 3 onions, peeled and finely chopped

1 teaspoon turmeric

1 teaspoon curry powder
 6 tomatoes, chopped

 1 x 400ml tin of coconut milk

salt and pepper

4 chicken breasts, sliced

1 tablespoon coriander seeds, crushed

Heat the oil in a heavy based pan. When the oil is hot, add the mustard seed and wait for them to pop. Add the chillies, curry leaves and ginger and fry for 1 minute. Add the onions and fry until translucent then add the curry powder and turmeric. Add the chopped tomatoes and allow to cook for a few minutes stirring continuously. In a separate pan, fry the chicken strips with the coriander seeds. Add the chicken mix and the coconut milk to the main pan and cook for 10 minutes on a low heat. If required, chicken stock can be added.

Serve with rice

MORE - Honey, Cinnamon & Soy Chicken Kebabs

Crystal-Lee shared her recipe for her family's favourite chicken kebabs. It has a Asian flavour but cooking the sosaties on the braai adds a unique South African flavour

Honey, Cinnamon and Soy Chicken Kebabs

Marinade:

1/2 cup soy sauce

1 clove garlic, chopped

2 tbsps honey

1 tsp cinnamon

1 tsp fresh ginger, chopped

Mix all the ingredients until well combined. Cover and refrigerate until required.

Marinade the chicken kebabs for 1 hour. Braai over hot coals, basting with the marinade, turning regularly. The sosaties are cooked after 15-20minutes when golden brown

Crystal-Lee enjoying her chicken sosatie